Quinoa with Garlic, Pine Nuts and Currants

This is my first quinoa experience. I am still partial to rice and cous cous…but quinoa is just so damn healthy I might have to get behind it. I think that the finished product is a little mushy and a tad fuzzy, but the crunch of the nuts really makes it happen and it’s actually extremely tasty. I don’t think I would try to make this without some sort of nut or other crunchy element as the texture really is lacking otherwise.

Quinoa with Garlic, Pine Nuts and Currants
serves 4 / adapted from Ellie Krieger / 6 ww pts

Here’s what I used:

  • 1 cup quinoa, rinsed well
  • 1/4 cup pine nuts
  • 1 tbsp extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • handful fresh parsley, minced
  • 1/4 cup currants
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground pepper

Here’s what I did:

  1. Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups vegetable stock and a pinch of salt and bring to a boil. Reduce the heat to low and simmer, covered, until the liquid is absorbed, about 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
  2. Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
  3. Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, currants and lemon juice. Stick your face in it.
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