• 1 1/2 Cups reduced sodium chicken or vegetable broth
  • 3/4 Cup quinoa
  • 1/8 Tsp. ground black pepper
  • 1/2 Cup finely chopped parsley
  • 1/2 Cup finely chopped toasted walnuts
  • 1/2 Cup 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.
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Calories 295
Total Fat 11.86 g
Saturated Fat 1.16 g
Cholesterol 0 mg
Sodium 240 mg
Total Carbohydrates 41.76 g
Dietary Fiber 7.46 g
Protein 8.95 g