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Quinoa Almond Pilaf

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Serves | Prep Time 30 min. | Cook Time 30 min.

Why I Love This Recipe

This is a High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa helps to eliminate any bitterness. Susan McGarvey

Ingredients You'll Need

1/2 cup quinoa, rinsed and drained
1 cup cold water
1/4 tsp. salt
3 tbsp. 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 tbsp. raisins
1/8 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. dried thyme
1/8 tsp. dried oregano
1 pinch coarse sea salt


Combine quinoa, cold water, and salt in a saucepan

Bring to a boil, reduce heat to medium-low. Cover the saucepan.

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.

Cook until translucent - 5-7 minutes.

Stir in almonds, tomato, raisins, salt, pepper, thyme, and oregano.

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.

Serve and sprinkle with sea salt if desired.

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