QUICK QUINOA PILAF

This quinoa recipe takes less than 30 minutes, start to finish, and makes for a no-brainer side dish or base for a grain bowl.

The pilaf can be refrigerated for up to 4 days, and it can be reheated or served at room temperature.

3 large scallions

1 tablespoon extra-virgin olive oil 1 cup quinoa (rinsed)

1 3/4 cups water

1⁄4 teaspoon salt

⅛ teaspoon freshly ground black

pepper ⅓ cup sliced almonds, toasted (see note)

Thinly slice the scallions, keeping the white/light green parts and darkgreen parts separate.

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the white/light green sliced scallions and cook for 1 minute, stirring occasionally, until they have softened. Add the quinoa and cook for 30 seconds, stirring, until evenly coated. Add the water and bring to a boil, then reduce the heat to low, cover and cook for 15 minutes, or until the water is absorbed. Remove from the heat and allow to sit and steam (covered) for 5 minutes, then uncover and fluff with a fork. Stir in the salt, pepper, almonds and the sliced dark scallion greens, and serve.

Note: Toast the almonds in a small, dry skillet over medium-low heat until fragrant and lightly browned. Cool before using.

From nutritionist and cookbook author Ellie Krieger.

Per serving: 230 calories, 7 g protein, 26 g carbohydrates, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 160 mg sodium, 4 g dietary fiber, 0 g sugar