Beet & Almond Quinoa Pilaf

This quinoa pilaf is a great alternative to starchy and heavy sides such as rice, potatoes and pasta. It pairs well with almost any meat and is filled with robust flavour an colour.

Beet & Almond Quinoa Pilaf
1 cup quinoa
1 1/2 cups chicken broth
1 tbsp olive oil
1/4 cup red onion, finely diced
2 green onions, diced
3 small beets, peeled and diced*
1 large carrot, peeled and diced
2 cloves garlic, minced
3/4 cup toasted almonds, slivered
Salt & Pepper to taste
Fresh parsley for garnish

* Tip: Save the leaves off of your beets. These green are very similar to kale and can be used in a variety of healthy dishes such as juices and salads, or prepare as a side by steaming or sautéing them


Bring the chicken broth to a boil in a medium saucepan. Add quinoa, cover and simmer on low for 15 minutes, until all of the liquid has been absorbed. When done, set aside.

Heat olive oil in a large skillet over medium-high heat. Add the red onions and saute for 3-4 minutes, until soft. Add garlic and continue to cook for another 2 minutes, stirring frequently, ensuring that it does not burn, but becomes fragrant.

Add diced beets, carrots and green onions. Season with salt and pepper, and toss to coat. Stir in almonds and cooked quinoa and gently toss until the mixture is well combined. Remove from heat and garnish with fresh parsley leaves from the garden.

Serve warm with your favourite cut of meat and a glass of wine.

beet almond quinoa pilaf

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