Recipes & Ideas

Quinoa (KEEN-wah) is a quick-cooking, high protein grain with appearance similar to couscous. Its slight nuttiness makes it an ideal partner in this raspberry pilaf. Remove the lid during last minute or two of cook-time if quinoa hasn't absorbed all the water.

INGREDIENTS

1 1/2 cups reduced sodium chicken or vegetable broth
3/4 cups quinoa
1/8 teaspoons ground black pepper
1/2 cups finely chopped parsley
1/2 cups finely chopped toasted walnuts
1/2 cups dried currants
1 package (6 ounces) Driscoll's Raspberries

Instructions

In a medium saucepan, combine broth, quinoa and pepper. Bring to a boil.
Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
Fold parsley, walnuts, currants and raspberries gently into hot quinoa.
Let stand covered 5 minutes.
Serve warm or room temperature.