Developed for Almond Board of California, this flavorful pilaf is a delicious accompaniment to grilled or roasted meat and poultry, and adaptable to any season. The recipe works well with any kind of whole grain, from brown rice to bulgur. The toasted almonds enhance the grain’s nuttiness and lend a satisfying crunch.
* 3/4 cup quinoa
* 1 1/3 cup water
* 1/3 cup slivered almonds
* 1 tablespoon olive oil
* 1 small onion, chopped
* 1/2 teaspoon ground allspice
* 1/4 cup chopped dried apricots
* 1/3 cup chopped fresh flat leaf parsley leaves
* 1/4 teaspoon salt, plus more to taste
* 1/8 teaspoon freshly ground pepper, plus more to taste
1. If quinoa is not pre-rinsed, place in fine mesh strainer and rinse under tap. Put quinoa and water in medium saucepan and bring to a boil. Reduce heat to simmer, then cover and cook until liquid is absorbed and grain is tender, 12-15 minutes.
2. Meanwhile, toast slivered almonds in dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, 5-7 minutes. Transfer almonds to small dish.
3. Heat oil in the same skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and they begin to brown, about 6 minutes. Stir in allspice and cook 30 seconds more.
4. When quinoa is done fluff with a fork and transfer to large serving bowl. Stir in almonds, onion mixture, apricots, and parsley. Season with salt and pepper and serve.
SOURCE: Almond Board of California
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by Jeanne Slaughter, Chesapeake Family’s Marketing Manager and Resident Foodie.