Asparagus, lemons, almonds and a kick of cayenne and cumin, make this quinoa pilaf a flavorful and healthy alternative to rice.
- 1 cup quinoa, rinsed
- 2 cups chicken or vegetable stock
- 1-2 T olive oil, lemon-infused olive oil or almond oil
- ½ red onion, finely sliced into rings
- 1 small bunch of asparagus, sliced
- 3 stalks of celery, sliced
- 1.5 t cumin
- 1 pinch of cayenne to taste
- 1 t lemon zest
- Juice from 1 lemon
- ½ cup toasted almonds, chopped
- ½ cup parsley, chopped
- A splash of oil, almond, olive or lemon-infused almond oil
- 1Bring two cups of quinoa to a boil in a medium size pot. Add quinoa, reduce heat, cover and cook for 15 minutes or per package instructions. Quinoa should absorb all the stock.
- 2Remove from heat, fluff with a fork, cover and let stand for 15 minutes.
- 3In a separate pan heat olive oil and sauté onion rings for about 5 minutes, until limp and starting to caramelize. Careful not to burn. Add celery and asparagus and sauté another 4 or so minutes, until asparagus is al dente, crispy but cooked. Add cumin, cayenne and lemon zest, stir and cook one more minute. Remove from heat.
- 4Toss quinoa, sautéed vegetables, almonds and lemon juice together. Finish with a splash of the same oil you used to sauté the vegetables.