Quinoa Almond Pilaf recipe
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Ingredients
- ½ cup quinoa, rinsed and drained 1 cup cold water ¼ teaspoon salt 3 tablespoons 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 tablespoons raisins ⅛ teaspoon salt ⅛ teaspoon ground black pepper ⅛ teaspoon dried thyme ⅛ teaspoon dried oregano 1 pinch coarse sea salt
Nutrition Info
- 303.1 caloriescarbohydrate: 33 gcholesterol: : -fat: 17.1 gfiber: 5.9 gprotein: 6.2 gsaturatedFat: 2.1 gservingSize: -sodium: 506 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Almond Pilaf
Directions
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Combine quinoa, cold water, and salt in a saucepan, bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and 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 until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture, 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.
Divide between 3 plates, sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.