Nutty Quinoa Almond Pilaf: A Savory Twist on a Classic Dish

Ingredients

• A portion of quinoa, thoroughly rinsed and drained, measuring half a cup
• A full cup of cold water
• A dash of salt, a quarter teaspoon in measurement
• Three tablespoons of olive oil
• Finely chopped celery, coming from a single rib
• Chopped onion, from a small piece
• Diced carrot, from one piece
• Minced garlic, a single clove
• Coarsely chopped almonds, totaling eight
• A small, deseeded tomato, chopped
• Raisins, two tablespoons
• A sprinkle of salt, an eighth of a teaspoon
• Ground black pepper, also an eighth of a teaspoon
• Dried thyme, an eighth of a teaspoon
• Dried oregano, an eighth of a teaspoon
• A pinch of coarse sea salt

Step 1

In a saucepan, blend quinoa, cool water, and a pinch of salt. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the saucepan and let it cook until all the liquid is absorbed, which should take around 15 minutes.

Step 2

Meanwhile, in a skillet over medium heat, warm up some olive oil. Sauté a delightful mix of celery, onion, carrot, and garlic until the onion turns translucent, usually for about 5 to 7 minutes. Add in almonds, tomato, raisins, along with a sprinkle of salt, pepper, thyme, and oregano. Cook and stir for an additional minute.

Step 3

Once the quinoa is ready, fluff it up with a fork and gently fold it into the vegetable blend in the skillet. Stir everything together until nicely combined and heated through, approximately half a minute.

Step 4

To serve, divide the dish evenly among 3 plates. For an extra touch of flavor and texture, garnish each portion with a sprinkle of coarse sea salt granules, offering a delightful crunch of salty goodness.