Tri-Color Quinoa Pilaf with Almonds
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.
Servings: 6 servings
Ingredients
- 1 cup tri-colored quinoa or 1/3 cup each of red, white and black quinoa
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 garlic clove grated or minced
- ½ shallot finely chopped
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1½ cups chicken broth
- 1 carrot chopped, about ½ cup
- ½ red pepper chopped, about ½ cup
- 2 to 3 scallions chopped, about ½ cup
- 1 bunch curly leaf parsley chopped, about ½ cup
- ¼ cup chopped toasted almonds
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.
Nutrition
Serving: 1 | Calories: 185kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 238mg | Fiber: 4g | Sugar: 3g
