Herbed Quinoa with Golden Raisins
Makes 3-4 servings
Read the original post here.
Ingredients
1 cup quinoa
2 cups chicken stock (1 15oz can)
½ Vidalia or yellow onion, finely chopped
2 garlic cloves, minced
½ tsp turmeric
½ tsp ginger
¼ tsp cumin
½ lemon, juiced
1/3 cup golden raisins
1/3 cup cilantro, chopped
¼ cup mint, chopped
1/2 tsp salt
In a medium Dutch oven or lidded sauce pan, sauté the garlic and onion in ½ tablespoon of olive oil for two to three minutes. Add the quinoa, stock, turmeric, ginger, cumin, and salt, turn the heat to high, and bring to a boil. Cover and gently simmer for 10-12 minutes. Fluff with a spoon, turn the heat off, and let rest covered for five minutes or so, until the Merguez mixture has finished cooking.
Add the lemon juice, fresh herbs, and raisins to the quinoa and serve alongside the tagine.
