An easy side dish of confetti quinoa that has a distinctive nutty flavor from the tri-colored quinoa. The vibrant colors of carrots, red peppers, green scallions and parsley give it a confetti look.
1cuptri-colored quinoaor 1/3 cup each of red, white and black quinoa
1tablespoonbutter
1tablespoonolive oil
1garlic clovegrated or minced
2tablespoonsfinely chopped shallots
1/4teaspoonsea salt
1/8teaspoonfreshly grated black pepper
1/2teaspoonground cumin
1 1/2cupschicken stock
1/2cupchopped carrots
1/2cupchopped red pepper
1/2cupchopped scallion tops
1/2cupchopped curly leaf parsley
1/4cupchopped toasted almonds
Fresh parsley sprigs or chopped parsley for garnish
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Instructions
Rinse the quinoa in a fine mesh strainer under cold water and allow to drain.
In a medium saucepan over moderate heat, melt the butter and oil together, add the quinoa and stir for 2-3 minutes to toast the grains/seeds. Add the garlic, shallots, salt,pepper and cumin. Stir to combine and cook for 30 seconds. Pour in the chicken stock, bring the pot to a boil, cover the pot and reduce the temperature to low. Cook for 10 minutes. Turn the heat off but leave the pan on the stove, and stir in the chopped carrots, red pepper, scallion tops, parsley and chopped almonds. Toss to combine, return the cover and allow to sit for 5 minutes. To serve, transfer to a serving dish and garnish with parsley.