Quinoa Almond Pilaf Recipe

Combine quinoa cold water and salt in a saucepan; bring to a boil reduce heat to medium-low place a cover on the saucepan and cook until the liquid is fully absorbed about 15 minutes.

Heat olive oil in a skillet over medium heat. Cook and stir celery onion carrot and garlic in the hot oil until the onion is translucent 5 to 7 minutes. Stir almonds tomato raisins salt pepper thyme and oregano into the vegetable mixture; cook and stir 1 minute more.

Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot about 30 seconds.

Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.