Sunday, May 15, 2011

Quinoa with Nuts and Raisins

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:

Calories: 205
Carbs:      27g
Fat:           10g
Protein:     7g
Fiber:        3g
Sodium:   128g