1.5 cups quinoa
2Tbs. olive oil
2 large shallots, minced
1tsp. peeled and minced fresh ginger
1/2 tsp ground cardamom
1/2 tsp ground coriander
1/4 tsp ground cumin
1/8 tsp cayenne
3 cups basic vegetable stock or water, heated
salt and freshly ground black pepper
1/3 cup golden raisins
1/4 cup pine nuts, toasted
2 Tbs minced fresh parsley leaves
1. Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside
2. Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about one minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover and cook until all the water is absorbed, about ten minutes.
3. Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.
Also, quick question: I have some leftover tomato paste from a 6g can. Any ideas? Thanks and x-posted!