In medium stock pot, heat vegetable stock until boiling. Add quinoa, olive oil and salt and stir
well. Cover and reduce heat to low, allowing quinoa to simmer 20 - 25 min., until liquid is
absorbed. Turn off heat.
Transfer quinoa to large mixing bowl and add pepper, tossing to distribute. In food processor,
combine carrot, green onion and parsley and process until shredded to same consistency.
Add carrot/green onion/parsley mixture to quinoa and toss to combine. Add toasted almonds
and lightly toss before serving.
Originally Submitted
9/21/2013
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