Sunday, August 21, 2011

Quinoa with Pesto and Toasted Almonds

I had some pesto leftover in my fridge so I figured I would try it with quinoa. I came across this recipe on Oprah's website and it was perfect.

1 tsp. Olive oil
2 cups quinoa
2 3/4 cups chicken broth
1/2 tsp. Salt
1/4 cup dairy free nut free pesto or whatever pesto you like
1/2 cup sliced almonds , toasted

In a medium saucepan, heat oil over medium heat. Stir in quinoa. Cook until golden, about 7 minutes, stirring occasionally during the first 5 minutes and more frequently during last 2 minutes of cooking. Add chicken broth and salt; bring to a simmer. Reduce heat to low and cook, covered, until quinoa is just tender, about 15 minutes. Remove from heat and fluff with a fork; stir in pesto. Transfer quinoa to a serving bowl and serve warm or at room temperature, topped with toasted almonds.

If you don't know how to toast almonds all you do is preheat the oven to 350°. Spread almonds in a single layer on a baking sheet and bake until golden and fragrant about 6 to 8 minutes.

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