Crunchy and delicious! Substitute brown rice for the quinoa, if desired.
Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, diced
½ cup quinoa or brown rice
1 cup broth - I used chicken flavor
⅓ cup water
¾ cup sliced or slivered almonds
½ cup frozen peas, thawed
2 tablespoons fresh parsley, snipped, or 2 teaspoons dried parsley - fresh is better, although I did not have any on hand the day I made this dish
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| Yum! |
Directions
Heat oil in medium saucepan over medium-low heat. Add onion, cover, and cook until soft, about 3 minutes. Add quinoa and stir until well coated. Add broth and water, bring to a simmer, cover and cook until tender and liquid is absorbed--15 to 20 minutes. This will take about 30 minutes, if substituting brown rice. Add peas to mixture during last 5 minutes of cook time.
Meanwhile, spread almonds on a baking sheet. Bake in preheated 350° oven until lightly browned and fragrant, about 5 minutes. Set aside to cool.
When quinoa has finished cooking and almonds have cooled, stir almonds into mixture, and season with salt and freshly ground pepper. Add parsley just before serving.
Enjoy!
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