Side Dish: United States – Warm Quinoa Pilaf with Lemon, Dill, and Toasted Almonds

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

1 cup (170 g) quinoa, rinsed
1 3 / 4 cups (415 ml) low-sodium vegetable broth (or water)
2 tbsp (30 ml) extra-virgin olive oil
1 small shallot, finely chopped
1 garlic clove, minced
1 / 4 cup (30 g) slivered almonds
1 tsp finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice, plus more to taste
2 tbsp (8 g) chopped fresh dill
2 tbsp (8 g) chopped fresh parsley
1 / 4 tsp kosher salt, or to taste
Freshly ground black pepper to taste

Instructions

Toast almonds in a dry medium saucepan over medium heat, stirring, until golden and fragrant, 2–3 minutes. Transfer to a small bowl.
In the same pan, heat olive oil over medium. Add shallot with a pinch of salt and cook until translucent, 2–3 minutes. Stir in garlic and cook 30 seconds.
Add rinsed quinoa and stir to coat; cook 1 minute to lightly toast.
Pour in broth and add 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.
Fold in lemon zest, lemon juice, dill, parsley, and toasted almonds. Season with black pepper and adjust salt and lemon to taste.
Serve warm alongside the baked salmon so the pilaf can catch the tomato-spinach juices.