Quinoa with Garlic, Nuts, and Cranberries

from Perry's Plate
adapted from Food Network Magazine Apr 2010 (Ellie Krieger)

Ingredients

1 cup uncooked quinoa, rinsed
1 3/4 cups low-sodium chicken broth or water
1/4 cup nuts (pinenuts or chopped walnuts/pecans recommended)
2 T preferred cooking oil (grapeseed, coconut, or olive oil)
2 cloves garlic, thinly sliced
1/3 cup fresh parsley or cilantro
1/4 cup raisins or dried cranberries
1 T fresh lemon juice
pinch of salt and pepper (to taste)

Directions

1. Place the quinoa in a medium saucepan and cook over medium heat until toasted, about 2 minutes. Add chicken broth (or water) 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.

2. Meanwhile, toast the nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the 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.

3. Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Serves 3-4.