Mediterranean Quinoa Pilaf

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water in a fine-mesh strainer for 30 seconds to remove any bitter coating. Drain well.

2. 2

   Heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

3. 3

   Add the minced garlic, diced bell pepper, and carrots. Cook for another 3 minutes, stirring occasionally, until vegetables begin to soften.

4. 4

   Stir in the rinsed quinoa, oregano, and cumin. Toast the quinoa for 1-2 minutes, stirring constantly, until it smells nutty and fragrant.

5. 5

   Pour in the vegetable broth and season with salt and pepper. Bring to a boil over high heat.

6. 6

   Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without lifting the lid.

7. 7

   After 15 minutes, quickly stir in the frozen peas, cover again, and cook for 3 more minutes until peas are heated through and all liquid is absorbed.

8. 8

   Remove from heat and let stand covered for 5 minutes. This allows the quinoa to steam and become perfectly fluffy.

9. 9

   Fluff the quinoa with a fork, then gently fold in the chopped parsley, lemon juice, and toasted almonds.

10. 10

    Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve warm.