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