A delicious and easy quinoa (naturally gluten free and a good source of complete protein) pilaf with raspberries, parsley, toasted hazelnuts, and dried barberries. It is great on its own as a meatless meal or as a colourful side with some roasted chicken or smoked fish.
Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberriesadapted from here
- In a medium saucepan, combine rinsed quinoa, vegetable broth and pepper. Bring to a boil.
- Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
- Fold parsley, hazelnuts, barberries and raspberries gently into hot quinoa. Season and serve warm or room temperature.