My never-ending quest to use up my warehouse club size bag of quinoa continues as documented in Mexican Quinoa Skillet, Quinoa Broccoli Casserole, Quinoa and Roasted Red Pepper Chili, and Quinoa Egg Bake. I looked in my pantry and that quinoa bag was laughing at me.
“No matter what you do, I still have plenty left.”
It was resting on top of a container of pine nuts and leaning against some raisins. Time to put them together.
What a wonderful side. The quinoa plays well against the raisins and pine nuts.
I will use up that quinoa! I will!
Boiling the quinoa.
Toasting the pine nuts.
Putting it together.
Lip Smacking!
Quinoa With Garlic, Pine Nuts and Raisins
Prep Time: 5 m | Cook Time: 25 m | Makes: 4 servings | Difficulty: Easy
Ingredients:
- 1 cup quinoa, rinsed well
- 1/4 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup raisins
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper
Directions:
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, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
Meanwhile, 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.
Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g
Rantings of an Amateur Chef 
I had a similar dish at a restaurant and they also added feta….my love of quinoa was born from that dish alone 🙂
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Love quinoa and this combo sounds yummy!
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The idea of the raisons and pine nuts might be good with something else for those who don’t care for quinoa — worth trying out!
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Sounds delish! I like your recipes using quinoa. I tried using cooked quinoa in a frittata and was pleasantly surprised how it created a crunchy crust on the bottom. Take a look and see what you think! http://partykitchen.wordpress.com/2013/05/01/veggie-quinoa-frittata/
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Sounds Yummy!
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