I try to change up the grains that we consume. Quinoa is a fantastic alternative to rice. In the past, the only time we attempted recipes with quinoa was during Passover, when we couldn’t have rice. Because it is just as versatile as rice, quinoa has become a regular grain in our household.
Very often, I eyeball the additions that I throw together with quinoa. This time though, I roughly followed a recipe and took the time to measure and record the modifications that I made. If you’re thinking that I must have made this when the kids weren’t around, you’re right!
Adapted from Elie Krieger’s Quinoa With Garlic, Pine Nuts and Raisins
Quinoa with Pignoli & Raisins
1 cup quinoa, rinsed well
1 3/4 cups chicken stock (or water if you want to keep a vegetarian/vegan recipe)
2/3 cup pignoli (pine nuts)
2 tablespoons extra-virgin olive oil
2 cloves garlic, finely minced
1/3 cup finely chopped fresh parsley
2/3 cup raisins
1 cup hot (just boiled) water
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground pepper to taste
1. Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Stirring often.
2. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil.
3. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, about 10 to 15 minutes.
4. Remove from the heat and let sit, covered, about 2 minutes.
**The quinoa can be made (steps 1-4) a day or two ahead of time.
5. Pour hot boiled water over raisins. This will plump the raisins. Let stand for about 10 minutes, then drain. (If you’d like, you can drink the water… it’s soooo sweet and delicious!!)
6. In a skillet, toast the pignoli over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. If you leave them on the skillet, they will continue to toast.
7. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
8. Fluff the quinoa with a fork.
9. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice.
10. Season with salt and pepper and toss.
Eat, Drink and Be Yummy!