- 1/2 cup sliced almonds
- 3 tablespoons extra-virgin olive oil
- 1 small red bell pepper, finely diced
- 3 large shallots, finely chopped (1 1/4 cups)
- 1 1/2 cups white or red quinoa (10 ounces), rinsed
- 1/4 cup dry white wine
- 2 1/4 cups chicken stock or low-sodium broth
- 1 cup lightly packed baby arugula, chopped
- 1/2 cup lightly packed torn basil
How to make this recipe
Preheat the oven to 350°. Spread the almonds in a pie plate and bake for about 8 minutes, until lightly toasted.
Meanwhile, in a large, deep skillet, heat the oil until shimmering. Add the red pepper, shallots and a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, 5 to 7 minutes. Add the quinoa and cook, stirring, until coated, about 2 minutes. Add the wine and cook until absorbed, about 2 minutes. Add the stock and bring to a boil. Cover the skillet and simmer over moderately low heat until the quinoa is tender and all of the stock is absorbed, 20 to 25 minutes. Remove from the heat and let stand for 15 minutes. Fluff the pilaf with a fork and fold in the arugula, basil and almonds. Season with salt and pepper and serve.
The quinoa pilaf can stand at room temperature for up to 2 hours. Stir in the arugula, basil and almonds just before serving.