Ingredients
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1 cup quinoa, uncooked
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2 cups chicken stock or 2 cups vegetable broth
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2 tablespoons olive oil
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1/2 onion, diced
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3 garlic cloves, minced
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1 teaspoon salt
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1 teaspoon ground cardamom
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1/2 teaspoon ground sage
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1/4 cup lightly toasted pine nuts
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1/4 cup raisins
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1/2 teaspoon ground black pepper
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1 carrot, chopped finely
Instructions
- Heat olive oil in 1-quart saucepan over medium-high heat.
- Add onions, and sauté until they begin to brown.
- Lower heat to medium and add garlic and carrots.
- Sauté for 1-2 minutes, then add quinoa, pepper, cardamom and sage.
- Stir constantly for 2-3 minutes.
- Add chicken or vegetable stock and salt, and bring to a boil.
- Cover and simmer on low heat for 15 minutes or until all liquid is absorbed and quinoa is tender.
- Gently stir in raisins, cover and allow to sit for 2-3 minutes.
- Add lightly toasted pine nuts, fluff with a fork, and serve.