what you need
2
Tbsp. butter or margarine
1
cup chopped onion
1
can (14-1/2 oz.) chicken broth or vegetable broth
1
cup quinoa, rinsed, toasted
1/2
cup raisins
3/4
tsp. curry powder
1/2
cup grated carrots
1
pkg. (2 oz.) PLANTERS Slivered Almonds, lightly toasted
make it
MELT butter in large saucepan on medium-high heat. Add onion; cook and stir 4 minutes or until onion is tender.
ADD broth, quinoa, raisins and curry powder; stir. Bring to boil. Reduce heat to medium-low; simmer 20 minutes or until broth is absorbed.
STIR in carrots and almonds; cover. Let stand 5 minutes before serving.
tips
HOW TO TOAST QUINOA
Toasting adds a deeper flavor and crunchier texture to quinoa. After rinsing quinoa, drain well. Heat a large nonstick skillet on medium-high heat. Add drained quinoa. Cook until quinoa dries out and becomes golden brown, stirring frequently. Remove from heat. Transfer to bowl and continue as directed.
STORAGE KNOW-HOW
Cover and refrigerate any leftovers up to 4 days.
* serves 5: 3/4 cup/serving
* http://www.kraftrecipes.com/recipes/curried-quinoa-pilaf-63806.aspx