(adapted from Ellie Krieger)

• 1 Tbsp. olive oil
• ¼ cup pignoli nuts (pine nuts)
• 1 clove garlic, sliced
• 1 cup quinoa
• 1/3 cup raisins
• 1 ¾ cup chicken stock (or water, or vegetable stock)
• 1 Tbsp. lemon juice
• ¼ cup parsley, chopped

Heat olive oil over medium high heat. Saute garlic, pignoli nuts and quinoa until toasted. Then, add raisins and chicken stock, sprinkle with salt and pepper, cover, and simmer for 10 to 15 minutes, until the liquid is absorbed. Finally, add the lemon juice and parsley, stir to combine, adjust seasonings, and serve.