Recipe: Moroccan Quinoa (using apple juice, dried fruit and toasted pine nuts)

MOROCCAN QUINOA

"Perfect for any night of the week, this Moroccan-inspired dish features a flavor-rich combination of quinoa, cilantro, pine nuts and dried fruit. Serve as a side dish or add cooked meat or fish for a meal all its own."



1 tablespoon extra-virgin olive oil
1/2 cup chopped shallots
1 large clove garlic, finely chopped
1 cup water
1 cup apple juice
1 cup uncooked ivory quinoa, rinsed
1 1⁄2 teaspoons Maggi Granulated Chicken Flavor Bouillon
1/2 teaspoon ground cumin
1⁄3 cup currants or chopped dried cherries or cranberries
1⁄3 cup coarsely chopped fresh cilantro
1/4 cup pine nuts, toasted
Ground black pepper

Heat oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring occasionally, for 2 minutes or until fragrant.

Stir in 1 cup water, apple juice, quinoa, bouillon and cumin. Bring to a boil; reduce heat to medium-low. Cover; cook for 15 minutes or until most of liquid is absorbed.

Remove from heat; stir in currants. Cover; let stand for 5 minutes.

Add cilantro and pine nuts; fluff with fork and serve. Season with pepper.

Makes 6 servings, 1/2 cup each
Source: Nestle