Indian-Spiced Quinoa With Raisins and Pine Nuts

I typically use a medium yellow onion instead of 2 shallots because that's usually what we have on hand. It's delicious either way! Also, it usually takes me a lot longer than 10 minutes for all the water to be absorbed, so just keep an eye on it and adjust the time accordingly. The recipe came from Vegan Planet.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 cups quinoa
• 2  tablespoons olive oil
• 2  large shallots, minced
• 1  teaspoon fresh ginger, peeled and minced
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon cayenne
• 3  cups  vegetable stock, heated
•  salt & freshly ground black pepper
• 1⁄3 cup golden raisin
• 1⁄4 cup pine nuts, toasted
• 2  tablespoons fresh parsley leaves, minced

Directions

1. Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about 1 minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover the cook until all the water is absorbed, about 10 minutes.
3. Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.