I must admit that with every occasion where I eat quinoa I find myself liking it more and more. Not only are the health benefits fantastic, the taste and texture are actually crave-worthy. When you add raisins and crunchy pistachios, it’s a textural heaven.
I originally made this to go along with some grilled lamb this summer. Our dinner guest, who declares that she HATES Quinoa, gamely took a wee spoonful and tried it at least. We loved it, thereby proving who actually has taste. LOL
I am posting it now because it would make an amazing stuffing for an acorn squash cut in half. I know people are searching for away to use up this year's bumper squash crop . . . here you go ...
It makes a lot - we used the leftovers in salads and finally as a filling for wraps. All were tasty!
Quinoa With Pistachios
1 1/2 cups quinoa, soaked in filtered water for 4 hours to overnight
Sea salt
1/3 cup golden raisins
1/3 cup raw pistachios
Drain quinoa and rinse well. Drain again and place in a 2-quart saucepan.
Add 1 3/4 cups filtered water, a large pinch of salt, and golden raisins. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let quinoa stand for 5 to 10 minutes until liquid is absorbed.
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