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