5 min prep + 20 min cooking | 4 | other courses
Quinoa (KEEN-wah) is a quick-cooking, high protein grain with appearance similar to couscous. Its slight nuttiness makes it an ideal partner in this raspberry pilaf. Remove the lid during last minute or two of cook-time if quinoa hasn't absorbed all the water.
In a medium saucepan, combine broth, quinoa and pepper. Bring to a boil.
Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
Fold parsley, walnuts, currants and raspberries gently into hot quinoa.
Let stand covered 5 minutes.
Serve warm or room temperature.
Variation
Substitute couscous for quinoa. Adjust broth amount and cook time according to couscous package directions.
