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Curried Quinoa with Pine Nuts and Raisins

(recipe, Marissa Lippert)


  1. 1 cup dry quinoa, rinsed
  2. 2 cups water
  3. 2 tsp. curry powder (add more for stronger flavor)
  4. 1 tsp. salt
  5. 1 Tblsp. extra-virgin olive oil
  6. ½ cup onion, diced
  7. ½ cup low-sodium chicken or vegetable broth
  8. ½ cup raisins
  9. ⅓ cup pinenuts, lightly toasted in dry pan
  10. 1 cup chickpeas, drained and rinsed (optional)


  1. In a medium saucepan, combine quinoa, curry powder, salt, and water; bring to a boil and reduce heat to a simmer.
  2. Cook thoroughly until water is absorbed, about 10-15 minutes until quinoa is lightly and fluffy.
  3. While quinoa is simmering, heat olive oil in a large frying pan and sauté onions for 1 minute. Add chicken broth and raisins and simmer for 3-4 minutes. Add cooked quinoa, toasted pinenuts, and chickpeas if desired. Mix thoroughly and serve.