6
Servings
Prep Time
6 Min
Cook Time
18 Min
  • 1 tablespoon extra virgin olive oil
  • ½ cup chopped shallots
  • 1 large clove garlic, finely chopped
  • 1 ½ cups water
  • 1 cup ivory quinoa, rinsed
  • 1 ½ teaspoons Maggi® Granulated Chicken Flavor Bouillon
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  • ½ teaspoon ground cumin
  • 1/3 cup currants
  • 1/3 cup coarsely chopped fresh cilantro
  • 3 tablespoons pine nuts, toasted
  • Ground black pepper
Step 1
Heat oil in medium saucepan over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, for 2 minutes or until fragrant.
Step 2
Stir in water, quinoa, bouillon and cumin.
Step 3
Bring to a boil; reduce heat to medium-low. Cover; cook for 15 minutes or until most of liquid is absorbed.
Step 4
Remove from heat; stir in currants. Cover; let stand for 5 minutes.
Step 5
Add cilantro and pine nuts; fluff with fork and serve. Season with pepper.

Nutrition Information

187.12 Kcal

  • calcium

    29.34 Milligrams

  • protein

    5.29 Grams

  • iron

    1.99 Milligrams

  • carbohydrates

    27.38 Grams

  • fiber

    3.16 Grams

  • sodium

    246.69 Milligrams

  • fat

    6.90 Grams

  • saturedfat

    0.72 Grams