Quinoa Pilaf

2 cups quinoa
4 cups chicken or vegetable broth
zest of 2 lemons
juice of 1 lemon
1/2 cup golden raisins or craisins (the craisins give a nice color)
1/2 cup assortment of chopped fresh herbs (I used cilantro, parsley, basil, mint)
1/2 cup toasted pine nuts
extra virgin olive oil
pomegranate molases (see my posting in January for recipe)

Rinse quinoa under water for several minutes, rubbing the seeds together to remove the slightly soapy film. Place the quinoa in a medium saucepan and add the stock.

Cook the quinoa over medium until it is tender (about 20 minutes).

Drain any excess liquid and drizzle with olive oil. Toss with remaining ingredients. Salt and pepper as needed. Finally drizzle with a few tablespoons of pomegranate molases for garnish.