Quinoa Krupa is perfect for a quick lunch or side dish for meat and fish. This dish has many textures and fresh aromas, thanks to crispy pine nuts, raisins and lemon juice. the value of one serving: (total 4) Calories 300, total fat one 5 g., saturated fats, proteins 8 g, carbohydrates 37 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Photo of the dish: Stephanie Foley Time: 25 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. well-washed quinoa
- 1/4 Art. pine nuts
- 2 tbsp. l extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1/3 Art. parsley, finely chopped
- 1/4 Art. raisins
- 1 tbsp. l fresh lemon juice
- Salt and freshly ground black pepper
Recipes with similar ingredients: quinoa groats, pine nuts, garlic, parsley, raisins, lemon juice
Recipe preparation:
- Pour quinoa into a saucepan and fry lightly on medium fire, about 2 minutes. Add 1 and 1/3 tbsp. water (or use lightly salted chicken stock) and bring to a boil. Reduce the fire below average and cook, covered with a lid, until liquid is absorbed, from 10 to 15 minutes. Remove from heat and let the grits stand under cover for about 2 minutes.
- Meanwhile, stirring, fry the pine nuts on medium fire until golden, after 3 minutes pour them on a plate. Add olive oil and garlic to the pan and cook on medium stirring until golden brown, about 2 minutes. Lay out garlic on a plate, leave the oil in a pan.
- Stir the quinoa with a fork. Add pine nuts, garlic, butter, parsley, raisins and lemon juice. Season with salt, pepper and mix.
