Servings:
Serves 6 to 8 Servings
Ingredients
- 1 cup almonds, sliced & toasted
- 1 ounce olive oil
- 1 tablespoon chopped garlic
- 1/2 cup carrot, small diced
- 1/4 cup green pepper, small diced
- 1/4 cup celery, small diced
- 1/4 cup sweet red pepper, small diced
- 1/2 cup green onion, small diced
- 6 cup quinoa, cooked
- 1 tablespoon flat leaf parsley (rough chopped)
Preparation
Baking Directions:
Toast almonds until lightly golden.
Hold.
Heat the oil over medium heat.
Add garlic and the vegetables.
Sauté vegetables until translucent (do not burn).
Once translucent, add sautéed vegetables to cooked, hot quinoa, mixing well.
Season with salt and pepper to taste.
Add almonds and mix.
Add the parsley.
