Also, it usually takes me a lot longer than 10 minutes for all the water to be absorbed, so just keep an eye on it and adjust the time accordingly. The recipe came from Vegan Planet."
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 1 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 the cook until all the water is absorbed, about 10 minutes.
3. Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (660g)|
|Recipe Makes: Servings|
|Calories from Fat: 525 (25%)|
|Amt Per Serving||% DV|
|Total Fat 58.4g||78 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 26.7g|
|Cholesterol 0mg||0 %|
|Sodium 62.1mg||2 %|
|Potassium 3732mg||98 %|
|Total Carbohydrate 342g||101 %|
|Dietary Fiber 33.4g||133 %|
|Sugars, other 308.6g|
|Protein 62.9g||90 %|
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Calories per serving: 2065
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