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.