Have I mentioned how much I love quinoa? I first discovered quinoa in the form of flour in my Uncle Bill’s Quinoa Pancakes. Later, I had a quinoa salad at a PTA potluck and I was smitten. I like it’s nutty taste and petite size. Quinoa has a little toothiness, but is also light. It is filling without being heavy.

For months, I have been experimenting with lots of different salads and find that quinoa makes a nice substitute for other grains, particularly rice in everything from soup to Mexican food

I adapted this recipe from one at Kalyn’s Kitchen. I loved the look of it, but I had no idea that these simple ingredients combined together would turn into something so delicious!

Quinoa Side Dish with Slivered Onions, Green Onions, and Cilantro
Adapted from a recipe at Kalyn’s Kitchen

• 1 tablespoon canola oil
• 1 cup quinoa, well rinsed
• 1 3/4 cup chicken stock (or vegetable stock to make it vegan)
• 1/2 teaspoon kosher salt
• 1/2 cup slivered almonds, toasted in a dry pan
• 1/2 cup sliced green onion
• 2 tablespoon finely chopped cilantro
• freshly ground pepper and additional kosher salt to taste

Heat the oil in a heavy pot with a tight-fitting lid, add the rinsed quinoa and saute for 3-4 minutes, or until the quinoa starts to smell slightly toasted.

Add the chicken stock and kosher salt.  Give the mixture a stir, bring to a boil, then reduce heat to a simmer, cover the pan, and cook until the liquid is absorbed, about 15 minutes.

While the quinoa cooks, toast the slivered almonds in a dry pan just until they are beginning to turn light brown smell toasted (1-2 minutes). When the liquid is all absorbed, let the quinoa sit uncovered for five minutes, then fluff with a fork.

Stir in the toasted slivered almonds, sliced green onions, and chopped cilantro. Season with salt and pepper to taste. Delicious served warm or cold.