From the site of Nava Atlas

[Guest guest]

QUINOA PILAF WITH PEAS AND ALMONDS

Serves: 4 to 6

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 all-purpose seasoning mix

1 1/2 cups frozen green peas, thawed

2 tablespoons nonhydrogenated 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!

 

 

[Guest guest]

I look forward to trying this.

Shoshana

-

Dorith

Monday, May 16, 2005 6:33 PM

From the site of Nava Atlas

 

 

QUINOA PILAF WITH PEAS AND ALMONDS

Serves: 4 to 6

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 all-purpose seasoning mix

1 1/2 cups frozen green peas, thawed

2 tablespoons nonhydrogenated 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!