Here is a delicious and healthy side dish that will go with almost anything. I recently served it with grilled chicken and have also served it with grilled fish. Now that gardening season is here in the Midwest, I'm enjoying light and healthy meals that are easy to prepare. I put my husband on grill duty and I prepare a simple side dish or salad. If I end up MIA for a week or two, just know that I am digging and planting :)
I really like the Ancient Harvest brand of quinoa that I find at my local grocery store because it is pre-washed and there is no rinsing necessary. For those of you who have still not gotten on the quinoa bandwagon, this is a delicious and easy way to get your feet wet. It was the first thing I tried making with quinoa. I love the chewy texture and nutty flavor! And, it is gluten free.
Quinoa Pilaf
Recipe adapted from Ancient Harvest Quinoa
Printable Recipe
Serves 4
1/2 cup carrots, diced
1/2 cup green onion, sliced thin using some of the green part
1/4 cup celery diced
2 cloves garlic, minced
1/3 cup fresh spinach, sliced very thin
4 cups cooked quinoa (cooked according to package instructions)
2 tablespoons butter or olive oil (or 1 tablespoon of each)
2/3 cup sliced almonds, lightly toasted
Season to taste with any of the following: Oregano, basil, salt and pepper
You may also add sliced green or red pepper.
In a large sauté pan, saute the vegetables in the butter/oil until crisp-tender. Add spinach and sauté until wilted. Add oregano or basil and stir briefly. Add the cooked quinoa to the sautéed vegetables and mix well until incorporated and heated throughout. Season, to taste, with salt and pepper. Add toasted almonds and serve.
Printable Recipe
Serves 4
1/2 cup carrots, diced
1/2 cup green onion, sliced thin using some of the green part
1/4 cup celery diced
2 cloves garlic, minced
1/3 cup fresh spinach, sliced very thin
4 cups cooked quinoa (cooked according to package instructions)
2 tablespoons butter or olive oil (or 1 tablespoon of each)
2/3 cup sliced almonds, lightly toasted
Season to taste with any of the following: Oregano, basil, salt and pepper
You may also add sliced green or red pepper.
In a large sauté pan, saute the vegetables in the butter/oil until crisp-tender. Add spinach and sauté until wilted. Add oregano or basil and stir briefly. Add the cooked quinoa to the sautéed vegetables and mix well until incorporated and heated throughout. Season, to taste, with salt and pepper. Add toasted almonds and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~
Now back to work in my garden!
