Quinoa, an ancient grain packed with protein, is the base for this vegetable pilaf. Chopped almonds add a nutty flavor and crunchy texture.
Helpful Hints:
Find minced garlic in the produce section of the market.
Slice the vegetables in a food processor fitted with a slicing blade.
Chop the almonds using the same food processor bowl used for the vegetables. No need to wash the bowl first
Countdown:
Prepare all ingredients.
Make the recipe.
Nutty Quinoa Pilaf
Recipe by Linda Gassenheimer. Makes 2 servings.
1 tablespoon olive oil
1 cup sliced onion
2 teaspoons minced garlic
1 cup sliced celery
½ cup sliced carrots
1 cup sliced green bell pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
¼ teaspoon ground cayenne pepper
1 cup drained, low-sodium, no-sugar-added diced tomatoes*
½ cup frozen peas
½ cup quinoa
1 cup low-sodium vegetable broth**
Salt and freshly ground black pepper
½ cup coarsely chopped, unsalted almonds
Heat oil in a large non-stick skillet over medium-high heat. Add onion and saute 1 minute. Add garlic, celery, carrots and green bell pepper. Saute 2 minutes. Add cumin, coriander and cayenne pepper. Saute 1 minute. Stir indiced tomatoes, peas, quinoa and vegetable broth. Lower heat to medium, cover and simmer 15 minutes. Add ½ cup water if skillet becomes dry. Add salt and pepper to taste. Divide between two dinner plates, sprinkle chopped almonds on top and serve.
Per serving: 540 calories, 250 calories from fat, 28 g fat, 2.8 g saturated fat, 17.3 g monounsaturated fat, 0 mg cholesterol, 19 g protein, 60 g carbohydrates, 14 g dietary fiber, 14 g sugars, 480 mg sodium, 1,320 mg potassium, 480 mg phosphorus
