Quinoa Pilaf with Tomatoes, Roasted Almonds and Raisins
A dish that is as versatile as it is delicious. Eat it warm or cold, as a main dish or side! The quinoa harmoniously blends with the tomatoes and raisins to give a slight sweetness to this flavorful recipe.
How It's Made
1 yellow onion
1 clove of garlic
1 cup of quinoa
1 1/2 cup of vegetable broth
2 tablespoons of tomato paste
1 cup of crushed tomatoes
1/2 teaspoon of Salt
1/3 cup of Thompson Raisins
1/2 cup of European almonds
1 cup of fresh parsley
1 handful of fresh basil
Soak the quinoa all night. Rinse, then drain.
Preheat the oven to 350ºF.
Finely chop the onion and garlic. In a small pot, heat a small amount of vegetable oil, add the onion and sauté for 5 minutes.
Add the garlic, quinoa, tomato paste and canned tomatoes. Mix well, then add the vegetable broth, salt and raisins. Bring to a boil then cover and let simmer for 15 to 20 minutes (until liquid has been absorbed).
On a baking sheet lined with parchment paper, roast the almonds for 10 minutes. Set aside.
Remove from heat and let sit with the lid still on for another 10 minutes. Chop the parsely and almonds. Fluff the quinoa with a fork and add the parsley and almonds.
Serve with fresh basil.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.