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 calories
carbohydrate: 33 g
cholesterol: : -
fat: 17.1 g
fiber: 5.9 g
protein: 6.2 g
saturatedFat: 2.1 g
servingSize: -
sodium: 506 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

3 servings

Recipe Note

High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.

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