We loved our last quinoa recipe so much we decided to post another great one submitted to us by our friend Robin M. from Ohio!
Ingredients
- 1 cup quinoa,rinsed well
- 1/4 cup slivered almonds (or chopped if you already have whole almonds on hand)
- 2.5 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup raisins
- 1.5 tablespoons fresh lemon juice
- Salt and freshly ground pepper
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or low-sodium chicken broth to add more flavor) and bring to a boil. Reduce the heat to medium-low and simmer,covered, until the liquid is absorbed which takes about 10 to 15 minutes. Remove from the heat and let it sit covered for about 2 minutes.
Meanwhile, toast the almonds in a skillet over medium-high heat, stirring them until golden, about 3 minutes. Transfer the almonds to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, for about 2 minutes then transfer the garlic to the plate with the almonds, reserving the oil.
Fluff the cooked quinoa with a fork and add in the almonds, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss together.
New Tomorrow!
We are starting the 24-day Challenge tomorrow and we’ll be posting our daily meals here to give you ideas of what you can eat and how to mix it up so you don’t get bored eating the same things every day!
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