Raspberries pack a lot of nutrition into a small package. They’re higher in fiber than almost any other fruit (one cup contains 8 grams, or 32% of the Recommended Daily Allowance), and are an excellent source of Vitamin C and manganese and a good source of Vitamin K. The one downside of raspberries is that they grow mold quickly and only last for a day or two once you take them home from the store. With recipes like this one, however, you shouldn’t have trouble making good use of your raspberries soon after you buy them.
Quinoa Pilaf with Raspberries
1 ½ cups reduced sodium vegetable broth
¾ cup quinoa
⅛ teaspoon ground black pepper
½ cup finely chopped parsley
½ cup finely chopped toasted walnuts
½ cup dried currants (or raisins)
1, 6-ounce package (or 1 ⅓ cups) raspberries
1. In a medium saucepan, combine broth, quinoa and pepper. Bring to a boil.
2. Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
3. Fold parsley, walnuts, currants and raspberries gently into hot quinoa.
4. Let stand covered 5 minutes. Serve warm or room temperature.
Recipe adapted from Driscoll’s