Quinoa pilaf with asparagus, almonds and lemon
Asparagus, lemons, almonds and a kick of cayenne and cumin, make this quinoa pilaf a flavorful and healthy alternative to rice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups chicken or vegetable stock
- 1–2 T olive oil, lemon-infused olive oil or almond oil
- 1/2 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
- 1/2 cup toasted almonds, chopped
- 1/2 cup parsley, chopped
- A splash of oil, almond, olive or lemon-infused almond oil
Instructions
- Bring two cups of water 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.
- Remove from heat, fluff with a fork, cover and let stand for 15 minutes.
- In 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.
- Toss quinoa, sautéed vegetables, almonds, parsley and lemon juice together. Finish with a splash of the same oil you used to sauté the vegetables.