Recipe by: Kelly Schoen

Source: Adapted from Food Network

american quinoa


  • 1 cup quinoa, rinsed well
  • 1 ¾ cups water
  • 1 “Seaweed Mushroom Broth” cube*, see photo in attached PDF file.
  • 1/4 cup pine nuts
  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/3 cup chopped fresh parsley
  • 1/4 cup raisins
  • 1 Tbsp fresh lemon juice
  • Kosher salt
  • Freshly ground pepper


  • Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 mins.
  • Add 1 ¾ cups water and the broth cube and bring to a boil.
  • Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 – 15 mins.
  • Remove from the heat and let sit, covered, about 2 mins.
  • Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, ~ 3 mins. Transfer to a plate.
  • Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, ~ 2 mins.
  • Transfer the garlic to the plate, reserving the oil.
  • Fluff the quinoa with a fork.
  • Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice.
  • Season with salt and pepper and toss.
  • Serve.

Download PDF here: American Quinoa with Garlic Pine Nuts and Raisins Kelly Schoen