Directions:
- Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
- Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
- Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2558.25 Kcal (10711 kJ) | ||
| Calories from fat | 1986.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 220.72g | 340% | |
|---|---|---|---|
| Sodium | 439.02mg | 18% | |
| Potassium | 2997.21mg | 64% | |
| Total Carbs | 103.41g | 34% | |
| Sugars | 22.63g | 91% | |
| Dietary Fiber | 43.02g | 172% | |
| Protein | 86.4g | 173% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 13.3mg | 74% | |
| Calcium | 963.3mg | 96% | |
| Amount Per 100 g | |||
| Calories | 417.85 Kcal (1749 kJ) | ||
| Calories from fat | 324.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.05g | 340% | |
|---|---|---|---|
| Sodium | 71.71mg | 18% | |
| Potassium | 489.54mg | 64% | |
| Total Carbs | 16.89g | 34% | |
| Sugars | 3.7g | 91% | |
| Dietary Fiber | 7.03g | 172% | |
| Protein | 14.11g | 173% | |
| Vitamin C | 1.4mg | 14% | |
| Iron | 2.2mg | 74% | |
| Calcium | 157.3mg | 96% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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