Tuesday, May 29, 2012
Quinoa With Pine Nuts and Cherries
Adapted from this recipe - Quinoa With Garlic, Pine Nuts and Raisins
Ingredients (makes 6-8 servings - good for summer potlucks)
2/3 cup Pine nuts
1 1/2 cups Quinoa, rinsed well
3 cups Chicken or Vegtable broth
2 tbsp Garlic, minced (or around 3-4 cloves)
Kosher salt and black pepper (to taste)
1 tbsp Olive oil
1/2 cup Fresh parsley, chopped
1/2 cup Dried cherries, each one cut in half
2 tbsp Lemon juice
1. Toast the pine nuts in a skillet over medium heat, stirring continuously, until they turn golden, about 4-5 minutes. Remove from heat and add to a mixing bowl.
2. Place the quinoa in a saucepan (with a cover) and cook over medium heat until toasted (about 2 minutes). Add broth, garlic, kosher salt
and pepper to the pan. Bring to a boil and then reduce the heat to medium-low and simmer covered for around 18-20 minutes (the liquid will be absorbed). Remove from heat and leave covered around 2-3 minutes.
3. Fluff quinoa with a fork and let cool for a few minutes. Then add to the bowl with the pine nuts. Also add the olive oil, parsley,
cherries, and lemon juice.
Enjoy at room temperature or cooled!