Raspberries Galore

There is something about fresh fruit in the summer that makes me so happy! Raspberries are one of my favorites and I usually prefer to just it  them right out of the container! However, there are so many things to make that are quick and easy.

Driscoll’s sent me a few coupons for fresh raspberries, Scott and I picked them up and eat all of them within a few days but we did use raspberries as part of the dishes for my shower on Sunday.

-Add them to a fruit salad, the more the merrier and you have to love all antioxidants you would get from this bowl.

Sangria, champagne punch, even float a few in a mimosa. Seriously delicious!

Or check the pretty extensive recipe and video section of the Driscoll’s website. They have so many great ideas! With my love of quinoa I will be making this:

Quinoa Pilaf with Raspberries

Cook Time: 20 minutes

Servings: 4

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) Driscoll’s Raspberries

INSTRUCTIONS

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.
5. Serve warm or room temperature.

Variation

1. Substitute couscous for quinoa. Adjust broth amount and cook time according to couscous package directions.