Quinoa Pilaf

Recipe adapted from Ancient Harvest Quinoa

~from Savoring Time in the Kitchen

Serves 4

1/2 cup carrots, diced

1/2 cup green onion, sliced thin using some of the green part

1/4 cup celery diced

2 cloves garlic, minced

1/3 cup fresh spinach, sliced very thin

4 cups cooked quinoa (cooked according to package instructions)

2 tablespoons butter or olive oil (or 1 tablespoon of each)

2/3 cup sliced almonds, lightly toasted

Season to taste with any of the following: Oregano, basil, salt and pepper

You may also add sliced green or red pepper.

In a large sauté pan, saute the vegetables in the butter/oil until crisp-tender. Add spinach and sauté until wilted. Add oregano or basil and stir briefly. Add the cooked quinoa to the sautéed vegetables and mix well until incorporated and heated throughout. Season, to taste, with salt and pepper. Add toasted almonds and serve.