I love the nuttier taste. The texture is quite different than the usual rice we frequently have. The quinoa is small rounds and it kind of pops in your mouth as you eat it. I like it. Plus it goes well warm in a pilaf like this recipe, or cold in a salad. Can’t beat a versatile food!
- 1/4 cup olive oil
- 1 small sweet onion, diced
- 2 ribs celery, diced
- 1 carrot, peeled and diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 garlic clove, minced or grated
- 1/4 tsp oregano
- 6 cups cooked quinoa
- salt and pepper to taste
- 1 cup chopped almonds, dry roasted
- Put olive oil in large skillet over medium heat; add onion, celery, carrot, green pepper, and red pepper, and cook, stirring until vegetables start to soften, but are still somewhat crisp.
- Stir in garlic and oregano and heat for 1 minute.
- Remove skillet from heat and stir in the quinoa, mixing well.
- salt and pepper to taste.
- Toss in roasted almonds and serve hot either as a side dish or light main dish.
Photo credit nerissa’s ring
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