Quinoa with Garlic, Pine Nuts, and Raisins

Quinoa is a really delicious high-protein whole grain that you can add anything to and serve alongside anything else. I made it as a side dish for the above fish recipe. Once you know how to cook it, you can switch up the recipe and add dried cranberries in stead of raisins, or maybe cilantro for a mexican spin, and even sun-dried tomatoes for italian. Really a great go to recipe friends!

Quinoa with Garlic, Pine Nuts, and Raisins
Adapted from Ellie Kreiger

Ingredients
1 c quinoa
1/4 pine nuts, toasted
2 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
1/3 c fresh parsley, finely chopped
1/4 raisins
1 tbsp fresh lemon juice
Salt and Pepper

Directions
Place quinoa in a pan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 c water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10-15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a dry skillet over medium-high heat, stirring until golden, about 3 minutes then set aside. Heat olive oil and garlic in a skillet over medium heat, until golden, about 2 minutes.

Fluff the quinoa with a fork. Add the pine nuts, garlic oil, parsley, lemon juice, and raisins. Season with salt and pepper to taste.