Source: Everyday Food
Yield: 4 servings
- 2 tablespoons unsalted butter
- 1 shallot, minced
- Salt and pepper
- 1 cup quinoa
- ½ cup toasted unsalted almonds, roughly chopped
- ½ cup fresh parsley, chopped
In a medium saucepan, melt butter over medium-high heat. Add shallot and cook until softened, 4 minutes. Season with salt and pepper. Add quinoa and cook 1 minute.
Add 1⅓ cups water, bring to a simmer, and cover. Cook until water is absorbed, about 17 minutes.
Let stand 10 minutes and then flu with a fork. Stir in almonds and parsley.
Per serving: 315 calories; 17g fat (5g saturated fat); 10g protein; 34g carbohydrates; 5g fiber.