This recipe is NOT from the 20 years younger book. But it is very similar to one that is in the book.
Keith and I really liked this recipe. He thinks I added too much lemon...he might be right but I really liked it.
Quinoa with Nuts and Raisins
* 1 cup quinoa, rinsed well
* 1/4 cup nuts (pine, walnuts or pecans) chopped
* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, thinly sliced
* 1/3 cup chopped fresh parsley
* 1/4 cup golden raisins
* 1 tablespoon fresh lemon juice
* Kosher salt and freshly ground pepper
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 15-20 minutes. Remove from the heat and let sit, still covered.
Toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. 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.
Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
Nutritional Facts Per Serving: