Quinoa Almond Pilaf

asian european french greek italian korean mediterranean middle eastern region turkish side savory hard fast

Prep

35 min

Cook

64 min

Total

99 min

Ingredients (16)

½ cup quinoa, rinsed and drained g

1 cup cold water g

¼ teaspoon salt g

3 tablespoons olive oil g

1 celery rib, chopped g

1 small onion, chopped g

1 carrot, chopped g

1 clove garlic, minced g

8 almonds, coarsely chopped g

1 small tomato, seeded and chopped g

2 tablespoons raisins g

⅛ teaspoon salt g

⅛ teaspoon ground black pepper g

⅛ teaspoon dried thyme g

⅛ teaspoon dried oregano g

1 pinch coarse sea salt g

Nutrition

kcal

fat

carbs

protein

Instructions

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.