Almond and Quinoa Pilaf

1. 1

   Put quinoa, cold water, and salt in a saucepan; bring to a boil, lower the heat to medium-low, cover the saucepan, and cook until all the liquid is absorbed, about 15 minutes.

2. 2

   Warm olive oil in a skillet over medium heat. Cook and stir the celery, onion, carrot, and garlic in the hot oil until the onion turns translucent, 5 to 7 minutes. Stir in the almonds, tomato, raisins, salt, pepper, thyme, and oregano with the vegetables; cook and stir for 1 minute more.

3. 3

   Fluff the quinoa with a fork, then stir it into the skillet mixture; cook and stir until combined and heated through, about 30 seconds.

4. 4

   Divide the mixture among 3 plates; sprinkle each serving with a few coarse sea salt granules for a crunchy, salty finish.

• Calories 372.0 kcal Moderate
• Protein 7.6 g Moderate
• Carbs 49.41 g Moderate
• Total Fat 16.65 g High
• Saturated Fat 2.01 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 191.45 mg Moderate
• Fiber 9.14 g Good Source
• Sugar 11.57 g High
• Added Sugar 3.33 g Moderate
• Calcium 267.59 mg Good Source
• Iron 2.31 mg Moderate
• Potassium 719.15 mg Moderate
• Vitamin A 53.64 mcg_rae Low Source
• Vitamin C 23.57 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅