Toasted quinoa with raisins and slivered almonds

This is a the first recipe I've tried from a new book I just got for Christmas: "The Vegan Table" by Colleen Patrick-Goudreau. What a great success! I ate it with the "Garlic and Greens Soup" (separate post) so that I had my leafy greens and protein all in one meal, but both could certainly stand alone. This is a relatively easy meal to prepare (about 25 minutes total, half of it inactive) and the great taste is totally worth it! The original recipe claims to serve 2-4; I would say it could serve 4-6 if you're serving anything else with it.

2 cups uncooked quinoa

2 shallots, minced

1 Tbs minced fresh ginger

1/2 tsp ground cardamom

1/2 tsp ground coriander

1/2 tsp ground cumin

1/8 tsp cayenne

4 cups vegetable stock

salt and pepper to taste (I actually used none)

1/3 cup raisins

1/2 cup toasted slivered almonds

1. Rinse quinoa in a small strainer. Heat a large skillet over medium heat, add quinoa, and stir constantly for 5 min to toast quinoa until dry.

2. Heat 2 Tbs water in a medium saucepan over medium heat. Add shallots and ginger and saute until soft (about 3 min).

3. Add the toasted quinoa, spices, and vegetable stock to the shallot mixture. Stir to combine, bring to a boil, reduce heat to low. Cover and cook until all water is absorbed (about 12 minutes).

4. Remove from heat and stir in raisins and almonds. (The original recipe also calls for 2 Tbs minced fresh parsley here, but I don't like it so left it out.)