Quinoa Almond Pilaf
Why I Love This Recipe
This is a High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa helps to eliminate any bitterness. Susan McGarvey
Ingredients You'll Need
1/2 cup quinoa, rinsed and drained
1 cup cold water
1/4 tsp. salt
3 tbsp. olive oil
1 celery rib, chopped
1 small onion, chopped
1 carrot, chopped
1 clove garlic, minced
8 almonds, coarsely chopped
1 small tomato, seeded and chopped
2 tbsp. raisins
1/8 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. dried thyme
1/8 tsp. dried oregano
1 pinch coarse sea salt
Combine quinoa, cold water, and salt in a saucepan
Bring to a boil, reduce heat to medium-low. Cover the saucepan.
Cook until the liquid is fully absorbed, about 15 minutes.
Heat olive oil in a skillet over medium heat.
Cook and stir celery, onion, carrot, and garlic in the hot oil.
Cook until translucent - 5-7 minutes.
Stir in almonds, tomato, raisins, salt, pepper, thyme, and oregano.
Cook and stir 1 minute more.
Fluff the quinoa with a fork and stir into the mixture in the skillet.
Cook and stir until evenly mixed and hot, about 30 seconds.
Serve and sprinkle with sea salt if desired.