Quinoa With Garlic, Pine Nuts and Raisins

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This is an excellent recipe but I would suggest a few minor changes. First of all, toast the quinoa for at least 10 minutes. The longer toasting brings out the 'nutty' flavor of the quinoa much more effectively. Next, I add raw garlic to the quinoa as it simmers in the water (or chicken broth, as I love garlic. I use less olive oil, just enough to pan fry the garlic and pine nuts (fewer calories. For an interesting flavor and visual addition, I use both raisins and craisins. Finally, the kosher salt is not needed for my taste and reduces the sodium load.

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It was good - but missing something. I prefer the Meditteranean Quinoa recipe with roasted veggies and feta.

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A great vegan meal that my non-vegan friends have really enjoyed, and good to just make for yourself sometimes too. All the ingredients except the parseley stay good for a while which is unusual for food network recipes but convenient. Also, might take a while to get good at cooking the quinoa. It can go from undercooked to overcooked very fast (same with roasting the pinenuts so watch them closely. What works for me is boiling 1.5x as much water as quinoa then adding the quinoa and cooking it at a very low heat (like almost as low as a stove can go for 25 minutes.

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A great vegan meal that my non-vegan friends have really enjoyed, and good to just make for yourself sometimes too. All the ingredients except the parseley stay good for a while which is unusual for food network recipes but convenient. Also, might take a while to get good at cooking the quinoa. It can go from undercooked to overcooked very fast (same with roasting the pinenuts so watch them closely. What works for me is boiling twice as much water as quinoa then adding the quinoa and cooking it at a very low heat (like almost as low as a stove can go for 25 minutes.

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First time eating kinwa, very light, tasty, and filling, without being heavy. Kinwa has a high protein level for a "grain". Will make again.

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I loved this. I have tried a lot of quinoa recipes and this is my favorite so far. It is subtle, but the flavors combine so well together. This is a perfect side dish for almost any meal. Make sure you toast the pine nuts-it brings out the flavor.

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perfect every time!

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This recipe is yummy just the way it is. Even my three year-old, a picky eater by nature, ate it no problem. The flavors are mild and complimentary. Simplicity at its best.

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I came across this recipe because I was interested in a use for quinoa I had and also a meatless dish. This recipe had an okay taste. I had to substitute sliced almonds for pine nuts & did add garbanzo beans as suggested. The best part was the raisins, they added a MUCH needed burst of flavor! I think that it could have been doctored up by adding sauted onions, carrots & celery and adding that trio in. It actually was better the next day...I sent my nephew some to eat at college and he really enjoyed it! For all the health benefits it is a good choice!

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I substituted chopped dried cherries for the raisins since I am not a raisin fan. I think I will use dried cranberries next time. My whole family enjoyed this recipe!