Quinoa with Parsley and Almonds
1 cup quinoa
3 tablespoons extra virgin olive oil, divided
1 cup chopped red onion
4 garlic cloves, sliced
1 teaspoon sugar
1/3 cup toasted slivered almonds
1/2 cup parsley, chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
- Rinse the quinoa in a fine mesh strainer under cold running water if it is not pre-rinsed. Combine in a saucepan with 2 cups of water; bring to a boil, reduce heat to medium and simmer uncovered until the liquid is absorbed, about 15-20 minutes.
- Meanwhile, heat 1 tablespoon of the oil in a nonstick skillet over medium heat. Add the onion, garlic and sugar and cook, stirring occasionally, until very soft and deeply golden, about 12-14 minutes. Combine with the quinoa, almonds, parsley and lemon zest.
- Whisk together the remaining olive oil, lemon juice, salt and pepper and toss thoroughly with the quinoa. Serve warm or at room temperature.
Makes 4 servings
Nutritional analysis per serving: 332 calories, 9 g protein, 36 g carbohydrates, 5 grams fiber, 18 g fat, 2 g saturated fat, 153 mg sodium