QUINOA PILAF WITH CHICKPEAS RAISINS AND PINE NUTS ENJOY DAN:

       QUINOA PILAF WITH CHICKPEAS RAISINS AND TOASTED PINE NUTS

                                                                                               By CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2 cups quinoa.

3/4-cup golden raisins

3 tablespoons coconut oil

1 onion, finely chopped

2 garlic cloves

2 teaspoons curry powder

1 teaspoon EACH cumin, and sea salt

3 cups vegetables stock

1 bay leaf

1 cinnamon stick

1 (15 Oz) can chickpeas, drained and rinsed

1 cup pine nuts

DIRECTIONS;

1.   In a dry frying pan toast pine nuts 1/4-cup at a time.

2.   Toast until nice and brown, set aside.

3.   Heat coconut oil in a Dutch over medium-high heat and when sizzling.

4.   Add onions and garlic and sauté for 5 minutes.

5.   Add uncooked quinoa, curry powder, cumin, and salt, stirring to combine.

6.   Add vegetable stock, bay leaf, cinnamon stick and bring to a low-boil.

7.   Cover reduce heat and simmer for 20 minutes.

8.   Add the golden raisins, chickpeas, and pine nuts.

9.   Just mix to fluff and combine.

10.                Remove cinnamon stick and bay leaf.

ENJOY DAN:                    (BON-APPETITE!!)