Quinoa With Garlic Pine Nuts And Raisins Recipes

Steps:

• Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
• Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
• Mix the cilantro and pine nuts into the quinoa.

Steps:

• Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
• Heat the oven to 200. Fold the pine nuts, raisins, parsley, and Parmesan into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
• Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.

Steps:

• Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
• Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
• When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until just browned, about 5 minutes.
• Pour chicken broth into the saucepan; add quinoa and stir. Bring the mixture to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
• Remove saucepan from heat and rest mixture 5 minutes before fluffing with a fork.

Steps:

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Steps:

• In a med sized saucepan, add toasted Quinoa to chicken broth. Bring to a boil. cover and lower heat. cook for 10 to 12 minutes. Remove from heat and set aside. Toast the pine nuts, set aside. Brown garlic in the 2 Tbsp. olive oil. Fluff Quinoa with a fork, add the pinenuts, garlic, oil, 1/4 c. raisins, and the parsley. Toss Corrected seasonings and serve.

Steps:

• Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
• Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.

Steps:

• Sauté onion in olive oil for 2-3 minutes; add garlic and continue sautéing for another 30 seconds or so.
• Add quinoa, water and salt to pan; bring to boil then reduce heat then cover and simmer 15 minutes until liquid is absorbed.

Steps:

• Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about 1 minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover the cook until all the water is absorbed, about 10 minutes.
• Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.