Quinoa Pilaf with Raspberries

Quinoa Pilaf with Raspberries Recipe

Quinoa Pilaf with Raspberries

Average Rating:5 Stars 1 Review
Prep Time:5 minutes
Cook Time:20 minutes
Servings:4

Description:
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 or 1 1/3 cups) Driscoll's Raspberries
  1. In a medium saucepan, combine broth, quinoa and pepper. Bring to a boil.
  2. Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
  3. Fold parsley, walnuts, currants and raspberries gently into hot quinoa.
  4. Let stand covered 5 minutes.
  5. Serve warm or room temperature.

Variation

  1. Substitute couscous for quinoa. Adjust broth amount and cook time according to couscous package directions.

Amount Per Serving

Calories:295
Total Fat:11.86g
Saturated Fat:1.16g
Cholesterol:0mg
Sodium:240mg
Total Carbohydrates:41.76g
Dietary Fiber:7.46g
Protein:8.95g
5 Stars 5 Based on1 Review | Write Review

5 Stars
Really really good

By Angie

My favorite grain to make for dinner parties -- and I would have never thought of adding berries - great idea!