Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Vegetable stock

  2. 1 vegetable Bouillon cube

  3. 1 1/2 cups 355ml Raw quinoa

  4. 3 Scallions - white and green Parts - (to 4), thinly sliced

  5. 2 teaspoons 10ml Salt-free all-purpose seasoning mix

  6. 1 1/2 cups 355ml Frozen green peas - thawed

  7. 2 tablespoons 30ml Nonhydrogenated margarine Salt - to taste

  8. 1/3 cup 30g / 1.1oz Slivered or sliced almonds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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! This recipe yields 4 to 6 servings.


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