Toasted Almond and Quinoa Pilaf
Elevate your side dish game with this Toasted Almond and Quinoa Pilaf, a wholesome blend of nutty quinoa, golden-toasted almonds, and aromatic vegetables. This recipe pairs protein-packed quinoa with sautéed onions, garlic, carrots, and celery, all simmered in flavorful vegetable broth for a light yet satisfying dish. The slivered almonds add a delightful crunch and a roasted depth of flavor, while a garnish of fresh parsley brings vibrant color and freshness. Ready in just 40 minutes, this gluten-free and vegetarian recipe is perfect as a standalone weeknight meal or a nutrient-rich side for your favorite main dish. Serve warm and enjoy a symphony of textures and tastes in every bite!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup slivered almonds
- 1 medium yellow onion
- 2 large garlic cloves
- 1 large carrot
- 1 celery stalk
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the quinoa thoroughly under cold water to remove any bitterness. Drain well.
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the slivered almonds and toast them, stirring frequently, for 3-4 minutes until they are golden brown and fragrant. Remove the almonds from the pan and set aside.
In the same saucepan, add the remaining 1 tablespoon of olive oil. Finely chop the yellow onion, mince the garlic, and dice the carrot and celery. Add the onion, garlic, carrot, and celery to the pan. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add the rinsed quinoa to the pan with the vegetables and stir for 1-2 minutes to lightly toast the grains.
Pour in the vegetable broth. Add the salt and black pepper. Stir to combine, then bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and let the mixture simmer for 18-20 minutes, or until the quinoa is tender and the liquid is absorbed.
Once cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
Gently mix in the toasted almonds and finely chopped fresh parsley. Adjust seasoning with additional salt and pepper, if needed.
Serve the quinoa pilaf warm as a side dish or a standalone meal. Garnish with extra parsley and toasted almonds for presentation, if desired.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 19.5 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2524 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
