Post date: Jan 7, 2015 3:01:27 PM
Ingredients:
2 cups gluten free chicken broth
2 carrots, chopped
1 cup quinoa, rinsed
1 Tbsp. vegetable oil
2 cloves of garlic, minced
1/2 cup chopped onion
3/4 cup slivered almonds
1/3 cup chopped fresh Italian parsley
Directions:
Heat oil in a saucepan over medium-high heat.
Saute onions in oil for 5 minutes, until translucent. Add garlic and carrot and cook for 3 minutes more.
Stir in quinoa and broth and bring to a boil. Reduce to a simmer, cover, and cook for 15 - 20 minutes, or until quinoa is tender and fluffy.
In a bowl, toss quinoa together with almonds and parsley. Serve warm or at room temperature.