Almond Quinoa Pilaf [WF/GF/DF/V]
Doug Roese / Lakewinds Natural Foods
This colorful and hearty pilaf goes nicely with almost anything you’ll be grilling this summer.
Yield: 4 servings
Ingredients:
1 tablespoon good butter or extra virgin olive oil (to make vegan and dairy free)
1/2 cup slivered raw almonds
1 teaspoon minced fresh ginger
1 bunch green onions, 1/8” slices (reserve top green half)
1 small red bell pepper, 1/4” dice
1/4 teaspoon black pepper
1 cup Inca Red Quinoa from Ancient Harvest (rinse with cold water in a fine strainer for a minute)
2 cups chicken or vegetable stock (to make vegan)
salt to taste
Instructions:
1. In the butter or olive oil, over medium heat, sauté the raw almonds until nicely golden. Tilt your pan, and remove the almonds, allowing as much oil to remain in the pan as possible. Reserve.
2. Add to the pan and sauté the fresh ginger, the white (bottom half) of the green onions, the red pepper and the ground black pepper. Cook for about 5 minutes, stirring occasionally.
3. Add the chicken stock and taste for salt. It should be pleasantly salty (less than some soups, but tasty). Now add the quinoa, bring to a boil, then reduce to a simmer. Cover and cook about 15 minutes until all stock is absorbed.
4. Add almonds and sliced green onion tops, fluff and stir at same time, and serve.