- 1/2 cup quinoa, rinsed
- 1 teaspoon vegetable oil
- 2 small shallots, minced
- 1 medium-sized clove garlic, minced
- 1/3 cup raisins
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 1/3 cup salted dry-roasted pistachio nuts, chopped coarsely
- 2 tablespoons chopped cilantro, or to taste
Place the quinoa in a fine-mesh sieve. Hold under cold running water until the water runs clear and drain well. Heat the oil in large nonstick skillet over medium heat. Add the shallot and garlic and cook until the shallot is transparent, stirring occasionally, about 3-4 minutes.
Add the quinoa and toast for 1 minute. Stir in the raisins, cinnamon, salt, and pepper. Pour in the broth and bring to a boil over high heat. Reduce heat to low. Cover and simmer until the quinoa bursts its skin, is tender, and the liquid is absorbed, about 20 minutes.
Remove from heat and set the quinoa aside, covered, for 5 minutes. Uncover and fluff the quinoa mixture with a fork. Repeat several times; quinoa becomes lighter as it cools. Just before serving, top with the pistachios and cilantro.