cups quinoa, soaked in filtered water for 4 hours to overnight
cups filtered water
cup golden raisins
cup raw pistachios
1. Drain quinoa, and rinse well. Drain again, and place in a 2-quart saucepan. 2. Add 1 3/4 cups filtered water, a large pinch of salt, and the golden raisins. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let quinoa stand for 5 to 10 minutes until liquid is absorbed. 3. Preheat oven to 300 degrees. Place pistachios on a baking sheet, and roast until lightly golden and fragrant, 6 to 8 minutes. Remove from baking sheet, and coarsely chop. Add to quinoa, and fluff with a fork to evenly distribute the nuts and raisins. Season with salt.