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Recipe Detail Page
Toasted Almond & Quinoa Pilaf
Autumn 2011
This simple pilaf works on its own as a main or as a side for roasted chicken or fish. Sprinkle with a little crumbled blue cheese for a real treat.
1¾ cups (425 mL) chicken broth
1 cup (250 mL) quinoa, rinsed well and drained
2 tbsp (30 mL) olive oil
1 shallot, peeled and finely diced
1 clove garlic, minced
½ tsp (2 mL) each salt and fresh cracked pepper
1 carrot, peeled and finely diced
2 medium beets, peeled and finely diced
2 green onions, thinly sliced
1 cup (250 mL) toasted slivered almonds
2 tbsp (30 mL) fresh chopped parsley
1 In a medium saucepan, bring chicken broth to boil over medium-high heat. Add drained quinoa. Cover and reduce heat to low to maintain a gentle simmer until most of the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covered for 10 minutes. Fluff with fork and set aside.
2 In a large skillet, heat oil over medium-high heat. Add shallots and cook just until tender, about 3 minutes. Add garlic, salt and pepper and cook until fragrant but not browned, about 1 minute. Add carrots, beets and green onions, tossing to coat, and cook 2 minutes. Stir in almonds and quinoa and toss gently until well combined. Sprinkle with parsley and serve warm or at room temperature.
Makes 4 to 6 servings
