Quinoa Pilaf with Peas and Almonds

Adapted from “The Vegetarian 5-Ingredient Gourmet”, /www.vegkitchen.com, by Nava Atlas, Broadway Books

QUINOA: This grain-like food was once a staple in ancient South American cultures. Quinoa is outstanding nutritionally, providing more and better protein than most other grains, and a wide range of vitamins and minerals. Light textured and nutty-tasting, quinoa cooks in about 15 minutes

Serves 4 to 6

Ingredients

3 cups vegetable stock, or water with 1 vegetable bouillon cube

1 1/2 cups raw NOW Real Food® Organic Quinoa*

3 to 4 scallions, white and green parts, thinly sliced

2 teaspoons salt-free all-purpose seasoning mix

1 1/2 cups frozen green peas, thawed

2 tablespoons non-hydrogenated margarine

1/3 cup NOW Real Food® Raw Almonds*

Bring the water or stock to a simmer in a large, heavy saucepan.
Rinse the quinoa well in a fine sieve.
Stir the quinoa into the boiling water along with the scallions and seasoning blend.
Cover and cook at a gentle but steady simmer until all the water has been absorbed; about 15 minutes.
Stir in the peas and margarine, then season to taste with salt.
Transfer the pilaf to a serving bowl and scatter the almonds over the top.

Note: If time allows, you might like to lightly toast the almonds, either in a dry skillet over medium heat or in a 250-degree toaster oven. Watch carefully; they toast quickly!

*NOW items available at your local health food store

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