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
|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