I attended a veggie pot-luck dinner with some friends recently. I look forward to meeting up with this group because they are so creative with the use of grains and veggies (ahh, people after my own heart!). Ironically, the family chef brought only wine because I am currently without a kitchen (more to come on that later).
I thought I would share my latest recipe with the girls since I had made up this quinoa dish last week. They said I better write it down before I forget an ingredient and I joked that I might do it on purpose!! Ok, I'll do my best but I can say that some times technique is everything. If you want to learn how to make this dish first hand, check out my website for a class schedule.
Someone who had this dish said it was one of the best dishes they ever had (ok, it was served over a yummy apricot chicken which helped). Even my husband who usually doesn't like sweet entrees, was surprised how much he enjoyed it. I hope you might give it a try.
Almond Quinoa Pilaf
1 cup of quinoa, rinsed
1/2 onion, chopped
1 carrot, diced
1/2 red pepper, chopped
1/2 cup Sliced Almonds
1. Prepare quinoa: Place in a pan with 2 cups of water and a pinch of salt. Bring to a boil and lower to a simmer. Cook for 12-15 minutes.
2. While quinoa cooks, heat pan and add oil. Add onion and cook for a few minutes, then carrot and then pepper. Add a sprinkle of cumin and cinnamon and a few grinds of pepper. Cook until soft. Remove from pan and place in bowl.
3. Wipe pan if necessary. Add almonds and toast. Add to bowl.
4. When all of the water is absorbed in the quinoa, add to the veggies and almonds and stir together. Season with salt and pepper.
5. Serve warm or room temperature.