Quinoa Pilaf with Raspberries Driscolls

Quinoa Pilaf with Raspberries

  • 350 ml Cups reduced sodium chicken or vegetable broth
  • 135 grams of quinoa
  • 1/8 Tsp. ground black pepper
  • 30 grams of finely chopped parsley
  • 75 grams of finely chopped toasted walnuts
  • 40 grams of dried currants
  • 170 grams of Driscoll's Raspberries

5 min prep + 20 min cooking | 4 | other courses

Quinoa Pilaf with Raspberries Driscolls

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.

Substitute couscous for quinoa. Adjust broth amount and cook time according to couscous package directions.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.