Quinoa with Raisins


Serves 5


  • 2 tablespoons ghee
  • 1 cup quinoa (try red, white, or a mixture of the two for a festive look)
  • 1 teaspoon fennel seeds
  • 2 tablespoons raisins
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups water


  1. Heat the ghee in a two-quart cooking pan.
  2. Roast the fennel seeds and raisins in the ghee until the raisins start to look slightly golden.
  3. Add the quinoa and sauté seeds over low heat for a few minutes.
  4. Add the salt, pepper and water and bring to a boil.
  5. Turn heat to simmer and cover pan with a lid.
  6. Cook until the water is gone, about 20 minutes.
  7. Enjoy the subtle combination of sweet and salty — and the added protein found in this ancient grain.

An Ayurvedic Thanksgiving Dinner