Ingredients
3
3 servings
- •½ cup quinoa, rinsed and drained
- •1 cup cold water
- •¼ teaspoon salt
- •3 tablespoons olive oil
- •1 celery rib, chopped
- •1 small onion, chopped
- •1 carrot, chopped
- •1 clove garlic, minced
- •8 almonds, coarsely chopped
- •1 small tomato, seeded and chopped
- •2 tablespoons raisins
- •⅛ teaspoon salt
- •⅛ teaspoon ground black pepper
- •⅛ teaspoon dried thyme
- •⅛ teaspoon dried oregano
- •1 pinch coarse sea salt
Instructions
- Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
- Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
- Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.
Nutritional Facts
Per 3 servings
- Calories: 303
- Carbohydrate: 33g
- Fat: 17g
- Fiber: 6g
- Protein: 6g
- Sugar: 9g
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