QUINOA PILAF WITH PEAS AND ALMONDS

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QUINOA PILAF WITH PEAS AND ALMONDS

 

3 cups vegetable stock, or water with 1 vegetable bouillon cube

1 1/2 cups raw quinoa

3 to 4 scallions, white and green parts, thinly sliced

2 teaspoons salt-free herb-and-spice seasoning blend

1 1/2 cups frozen green peas, thawed

2 tablespoons soy margarine

Salt to taste

1/3 cup slivered or sliced almonds

 

Bring the water or stock to a simmer in a large, heavy saucepan.

Rinse the quinoa well in a fine sieve. Stir the quinoa into the

boiling water along with the scallions and seasoning blend. Cover and

cook at a gentle but steady simmer until all the water has been

absorbed, about 15 minutes.

Stir in the peas and margarine, then season to taste with salt.

Transfer the pilaf to a serving bowl and scatter the almonds over the

top. If time allows, you might like to lightly toast the almonds,

either in a dry skillet over medium heat or in a 250-degree toaster

oven. Watch carefully, they toast quickly!

Makes 4 to 6 servings.