Quinoa Almond Pilaf

Name: Quinoa Almond Pilaf
Ingredients: 1/2 cup quinoa, rinsed and drained; 1 cup cold water; 1/4 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; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; 1/8 teaspoon dried thyme; 1/8 teaspoon dried oregano; 1 pinch coarse sea salt

16 ingredients

4 steps

Ingredients

1/2 cup quinoa, rinsed and drained
1 cup cold water
1/4 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
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
1 pinch coarse sea salt

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.