Quinoa almond pilaf

Recipe Information

Ingredients

• 1/2 cup quinoa

• 1 cup cold water

• 1/4 teaspoon salt

• 3 tablespoons olive oil

• 1 rib celery, chopped

• 1 small onion, chopped

• 1 whole carrot, chopped

• 1 clove garlic, minced

• 8 almonds, chopped

• 1 small tomato, chopped

• 2 tablespoons raisins

• 1/8 teaspoon salt

• 1/8 teaspoon black pepper

• 1.8 teaspoon thyme

• 1/8 teaspoon oregano

• A pinch of sea salt

Directions

• Bring the quinoa, cold water, and salt to a boil in a saucepan over medium-low heat. Cover and cook until the liquid is fully absorbed, about 15 minutes.

• Heat the olive oil in a skillet over medium heat. Cook and stir the celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5-7 minutes. Stir the almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir for another minute.

• Fluff the quinoa with a fork and stir into the skillet containing the vegetables; cook and stir for about 30 seconds or until evenly mixed

• Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules

Nutrition (per serving)

• Calories: 303 cal

• Total fat: 17g

• Saturated fat: 2g

• Cholesterol: 0mg

• Sodium: 506mg

• Potassium: 526mg

• Carbohydrate: 33g

• Fiber: 6g

• Protein: 6g