Quinoa Almond Pilaf

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

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 303 Calories

Ingredients

• ¼ teaspoon salt
• ⅛ teaspoon salt
• 2 tablespoons raisins
• 1 cup cold water
• 3 tablespoons olive oil
• ⅛ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 carrot, chopped
• ⅛ teaspoon dried thyme
• ⅛ teaspoon dried oregano
• 1 pinch Coarse sea salt
• 1 celery rib, chopped
• 1 small tomato, seeded and chopped
• ½ cup quinoa, rinsed and drained
• 8 almonds, coarsely chopped

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.