Name: Quinoa Almond Pilaf
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: Quinoa, rinsed and drained - ½ cup; Cold water - 1 cup; Salt - ¼ teaspoon; Olive oil - 3 tablespoons; Celery rib, chopped - 1; Onion, chopped - 1 small; Carrot, chopped - 1; Garlic, minced - 1 clove; Almonds, coarsely chopped - 8; Tomato, seeded and chopped - 1 small; Raisins - 2 tablespoons; Salt - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon; Dried thyme - ⅛ teaspoon; Dried oregano - ⅛ teaspoon; Coarse sea salt - 1 pinch

Ingredients for - Quinoa Almond Pilaf

1. Quinoa, rinsed and drained ½ cup

2. Cold water 1 cup

3. Salt ¼ teaspoon

4. Olive oil 3 tablespoons

5. Celery rib, chopped 1

6. Onion, chopped 1 small

7. Carrot, chopped 1

8. Garlic, minced 1 clove

9. Almonds, coarsely chopped 8

10. Tomato, seeded and chopped 1 small

11. Raisins 2 tablespoons

12. Salt ⅛ teaspoon

13. Ground black pepper ⅛ teaspoon

14. Dried thyme ⅛ teaspoon

15. Dried oregano ⅛ teaspoon

16. Coarse sea salt 1 pinch

How to cook deliciously - Quinoa Almond Pilaf

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.