Almond Quinoa Pilaf

Almond Quinoa Pilaf

Almond Quinoa Pilaf

My son was coming over for dinner the other night but I was going to be too busy to spend a lot of time cooking that day. Since my hubby and I had re-purposed food (in other words leftovers) the night before he was to come over, I still had energy to do some cooking for the next night. I’d gone to the farmers market so I cooked up some green beans and chopped onions with some smoked tabasco added for a little zip and smokiness and then whipped up this almond quinoa pilaf. I’ve already extolled the virtues of quinoa in a previous post so won’t go into that again! I like to make this recipe ahead anyway because it’s one of those that actually tastes even better after the flavors have blended for 24 hours. To these two dishes, I added chicken grilled with Buffalo Wild Wings Spicy Garlic sauce, sliced fresh tomatoes, and cantelope for dessert.

Ingredients

2/3 C. sliced almonds
3 T. olive oil, divided
1 C. chopped onion
2 cloves garlic, minced
1 red pepper, seeded and diced
1 C. quinoa, rinsed well
1/2 C. raisins
1 t. cumin
1/2 t. salt
1 – 14 oz. can chicken broth

Saute the almonds in 1 T. olive oil until golden, remove from pan and reserve.

Almonds sauteing

Almonds sauteing

Saute the onions, red pepper and garlic in the remaining olive oil until soft. Add the quinoa, raisins, cumin, & salt and saute 2 minutes.

The quinoa, raisins, cumin, and salt added to the onions and garlic

The quinoa, raisins, cumin, and salt added to the onions and garlic

Add the chicken broth. Bring to a boil. Reduce heat to low, cover, and cook for 30 minutes. Drain excess liquid if necessary. Stir in the toasted almonds just prior to serving. Serves 6


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