Celiac.com 01/01/2015 - I've been trying to eat more quinoa lately, and this recipe is easy to make, and delivers a tasty, nutritious dish that compliments most any entrée.
- 2 cups chicken broth
- 2 carrots, chopped
- 1 cup quinoa, rinsed
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- ½ cup chopped onion
- ¾ cup slivered almonds
- ⅓ cup chopped fresh Italian parsley
Heat oil in a saucepan over medium-high heat.
Sauté onion in oil for 5 minutes, until translucent. Add garlic and carrot, and cook 3 minutes more.
Stir in quinoa and chicken broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
In a bowl, toss quinoa together with almonds and parsley. Serve hot or at room temperature.