Recipe by Driscolls

Ingredients:
1 1/2 cups reduced sodium chicken or vegetable broth
3/4 cups quinoa
1/8 teaspoons ground black pepper
1/2 cups finely chopped parsley
1/2 cups finely chopped toasted walnuts
1/2 cups dried currants
1 package (6 ounces or 1 1/3 cups) Raspberries

Directions:
In a medium saucepan, combine broth, quinoa and pepper. Bring to a boil.
Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
Fold parsley, walnuts, currants and raspberries gently into hot quinoa.
Let stand covered 5 minutes.
Serve warm or room temperature.

Variation:
Substitute couscous for quinoa. Adjust broth amount and cook time according to couscous package directions.
Amount Per 1 cup