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Quinoa Pilaf with Peas and Almonds

Adapted from “The Vegetarian 5-Ingredient Gourmet”, /, 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
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*
  1. Bring the water or stock to a simmer in a large, heavy saucepan.
  2. Rinse the quinoa well in a fine sieve.
  3. Stir the quinoa into the boiling water along with the scallions and seasoning blend.
  4. Cover and cook at a gentle but steady simmer until all the water has been absorbed; about 15 minutes. 
  5. Stir in the peas and margarine, then season to taste with salt. 
  6. 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!

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