Monday, May 20, 2013

Quinoa with Pine Nuts and Currants

I expect more. I am not saying "gimme" - some things have to be earned.  But I expect more.

More respect.  More gratitude.  More customer service. More patience. More trust. More belief.  More humor.  More communication.  More sportsmanship.  More manners.  None of these cost a thing but the impact is invaluable and unforgettable.

Call it the Golden Rule.  Call it Pay It Forward.  Call it More.

I expect more. I deserve more.  I commit to doing my part because heaven knows that I am not perfect. Now you do yours.

Here is a dish that you will want more of.  The original recipe includes garlic which of course David likes but I think is a bit overpowering so it has been marked as “optional.” 

Quinoa with Pine Nuts and Currants
1.      1 cup quinoa, rinsed well
2.      1 ¾ water or low-sodium chicken broth
3.      1/4 cup pine nuts
4.      2 T extra-virgin olive oil
5.      2 cloves garlic, thinly sliced (optional)
6.      1/4 cup currants (or raisins)
7.      1 T fresh lemon juice
8.      Kosher salt and freshly ground pepper

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. If using, add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
Fluff the quinoa with a fork.  Add the pine nuts, garlic (if using), reserved oil, currants and lemon juice.  Season with salt and pepper and toss.

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