Keen-Waah ... Heck Yeah!! (Quinoa with Garlic, Pine Nuts, and Raisins)

This one comes straight from Food Network's Ellie Krieger.  I have made this both with the red and the yellow quinoa ... I think the yellow's probably a little tastier but they're both awesome.   I've always used the black raisins, though the goldens will probably do just fine too.  Don't skimp on the fresh parsley - it truly makes quite a fresh statement.

Regardless - how can you go wrong with these adorable curlicues?  Quinoa is a grain that's considered a pseudocereal that is also a complete protein (A source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals.).  While not Whole30 compliant, it's still a great vegan dish if you're into that.  No animals harmed in this one - unless you go with the chicken broth.  Which is yummy.

Quinoa with Garlic, Pine Nuts, and Raisins

Without further ado, here's Ellie's Quinoa with Garlic, Pine Nuts, and Raisins ... pretty much unadulterated!

Ingredients
1 cup quinoa, rinsed well
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
1/4 cup raisins
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Directions

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. 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, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g