 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 3 |
|
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness. Ingredients:
1/2 cup quinoa, rinsed and drained |
1 cup cold water |
1/4 teaspoon salt |
3 tablespoons olive oil |
1 celery rib, chopped |
1 small onion, chopped |
1 carrot, chopped |
1 clove garlic, minced |
8 almonds, coarsely chopped |
1 small tomato, seeded and chopped |
2 tablespoons raisins |
1/8 teaspoon salt |
1/8 teaspoon ground black pepper |
1/8 teaspoon dried thyme |
1/8 teaspoon dried oregano |
1 pinch coarse sea salt |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
|
|