Quinoa Pilaf with Raspberries
Ingredients
1 1/2cup reduced sodium chicken or *vegetable broth*
3/4cups Quinoa
1/8tsp Ground black pepper
1/2cup finely chopped parsley
1/2cup finely chopped toasted walnuts
1/2cup dried currants
1pkg (6 oz) Raspberries
1. In a medium saucepan, combine broth, quinoa and pepper. Bring to a boil.
2. Reduce heat to low simmer, cover and cook 12-15 minutes until liquid is absorbed.
3. Fold in parsley, walnuts, currants and raspberries gently into hot quinoa.
4. Let stand covered 5 minutes.
5. Serve warm or room temperature.
6. Variation: Substitute couscous for quinoa. Adjust broth amount and cook time according to couscous package directions.
Remove lid during last minute or two of cook-time if quinoa hasn’t absorbed all the water.
Prep Time: 5 minutes | Cook Time: 20 minutes | Makes: 4 servings
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