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Food Tip: Quinoa Pilaf Recipe
This is a great salad/side dish recipe sent into us from Leola Stout. Everyone requests second and third helpings of it. Makes a great addition to your summer/fall dinners and picnics, and would even make a great Alkalarian Breakfast if you sliced some avocado and tomatoes on top! Leola also uses this dish as a great side compliment to any fish recipe. Thank you Leola Stout!
3 cups quinoa cooked (basic recipe)
1/4 cup Olive Oil
4 green onions chopped
1/4 cup celery chopped
1/2 cup chopped carrots
1/2 yellow pepper
1/2 sweet red pepper
2 cloves garlic crushed
1/2 teas. sea salt (or Real Salt)
1/4 teas. seasoning of choice (I use Bell Aroma by Spice Hunter)
1/4 cup dry roasted almonds (could use soaked raw almonds)
Saute chopped vegetables in olive oil until clear, yet crisp: stir in spice of choice. Add sauteed vegetables to cooked, hot quinoa, mixing well. Add salt and seasoning to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serve and enjoy!
- Bonnie
3 cups quinoa cooked (basic recipe)
1/4 cup Olive Oil
4 green onions chopped
1/4 cup celery chopped
1/2 cup chopped carrots
1/2 yellow pepper
1/2 sweet red pepper
2 cloves garlic crushed
1/2 teas. sea salt (or Real Salt)
1/4 teas. seasoning of choice (I use Bell Aroma by Spice Hunter)
1/4 cup dry roasted almonds (could use soaked raw almonds)
Saute chopped vegetables in olive oil until clear, yet crisp: stir in spice of choice. Add sauteed vegetables to cooked, hot quinoa, mixing well. Add salt and seasoning to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serve and enjoy!
- Bonnie
