QUINOA PILAF

Christi Kelsey

6 cups (1 12-oz package) cooked quinoa, cooked according to package directions replacing water with chicken broth
1/2 cup carrot, diced
1/4 cup olive oil
1/2 cup green onion, diced
1/4 cup celery, diced
1/4 cup green pepper, diced
1/4 cup sweet red pepper, diced
2 cloves garlic, crushed
1/4 tsp oregano
1 cup almonds, sliced
salt to taste

Sauté chopped vegetables in olive oil until clear, yet crisp. Add garlic and saute for 1 minute: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8.