Ingredients:
½ teaspoon olive oil
1 small shallot, minced
½ medium garlic clove, minced
1 cup uncooked quinoa, rinsed (unless purchased pre-rinsed)
3 Tablespoons raisins
Ground cinnamon, salt, and black pepper to taste
1 ½ cups chicken stock
3 Tablespoons salted dry-roasted pistachio nuts, coarsely chopped
1 Tablespoon cilantro, fresh, chopped, or more to taste
Directions:
Heat oil in large nonstick skillet over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is transparent, about 3 to 4 minutes.
Add quinoa; toast for 1 minute.
Stir in raisins, cinnamon, salt and pepper.
Pour in broth; bring to a boil over high heat. Reduce heat to low; cover and simmer until quinoa bursts its skin, is tender and liquid is absorbed, about 20 minutes.
Set quinoa aside, covered, for 5 minutes. Remove cover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Just before serving, sprinkle with pistachios and cilantro.
Makes 4 servings
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