- Prep time - 12 min
- Cook time - 25 min
- Serves - 8
-
PointsPlus - 5 per serving (about 1/2 cup)
- 1 tsp vegetable oil
- 2 small uncooked shallots, minced
- 2 garlic cloves, minced
- 1 1/2 cups uncooked quinoa, rinsed
- 1/3 cups raisins
- 1/2 tsp ground cinnamon
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 3 cups canned chicken broth
- 1/3 cup salted dry-roasted pistachio nuts, coarsely chopped
- 2 tbsp fresh cilantro, chopped
- Heat oil in large nonstick skillet over medium heat. Add shallots and garlic, cook, stirring occasionally, until shallots are translucent, about 3-4 min.
- Add quinoa, toast for 1 minute
- Stir in raisins, cinnamon, salt, and pepper
- Pour in broth, bring to a boil over high heat.
- Reduce heat to low, cover, and simmer until quinoa bursts its skin, is tender, and liquid is absorbed, about 20 min
- Set quinoa aside, covered, for 5 min. Remove cover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools.
- Just before serving, sprinkle with pistachios and cilantro.
- Yields about 1/2 cup per serving.
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