I found this wonderful blog called Simply...Gluten Free that has tons of recipes I want to try out...especially after testing this one. I've tried quinoa (a tiny grain) in a couple of recipes before, but wasn't all that impressed. Now that I'm a lot more limited in the grain department, I wanted to try again. I was THRILLED with how this recipe turned out! I served it as a side dish with Salmon with Dill. I loved it so much I made it again two days later. Thomas and the kids liked it too. Yummy!!
from Simply...Gluten Free
3 teaspoons olive oil – use divided
1 cup quinoa
1 garlic clove, finely minced
1½ cups water
1 teaspoon kosher or sea salt
¼ cup slivered almonds
1 green onion (white and green part) finely minced
- Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add the quinoa and garlic and cook for about 3 minutes. You want the quinoa to lightly toast but you do not want the garlic to get browned.
- Add the water and salt. Raise heat, bring to a full boil, cover pan with a lid and turn heat down to medium-low. Let simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender.
- While quinoa is simmering toast the almond slivers in a dry skillet over high heat until they are browned and fragrant, stirring often. Watch them carefully so they do not burn. Take off heat and set aside.
- When the quinoa is done, remove from heat and let sit in pan covered for about 3 minutes.
- Put in serving bowl and fluff with a fork. Add the minced green onion and toasted almonds. Drizzle with remaining 2 teaspoons of olive oil and toss. Taste and add salt and pepper if needed.
Allison's Additional Notes:
- Quinoa must be rinsed to remove bitterness before cooking. I used Bob's Red Mill quinoa (from Costco), which is pre-rinsed and ready to go.