Ingredients
- 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
Preparation
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!
