Indian-Spiced Quinoa

Indian-Spiced Quinoa with Raisins and Pine Nuts - Yum!
Straight out of the Vegan Planet cookbook p. 229

Serves 4

1 1/2 cups quinoa
2 tablespoons olive oil
2 large shallots, minced
1 teaspoon peeled and minced fresh ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
3 cups vegetable stock (or water), heated
sea salt and freshly ground black pepper
1/3 cup golden raisins
1/4 cup pine nuts, toasted
2 tablespoons minced fresh parsley leaves

Rinse the quinoa well to remove the bitter white coating.  Drain thoroughly and set aside.

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 and cook until all the water is absorbed, about 10 minutes.  Remove from the heat and stir in the raisins, pine nuts, and parsley.  Serve hot.