½ cup carrot, diced                                          ½ cup green onion, diced

¼ cup celery, diced                                          ¼ cup green pepper, diced

¼ cup sweet red pepper, diced                      6 cups quinoa, cooked

¼ cup olive oil                                                    2 cloves garlic, crushed

1 cup almonds, sliced                                      ¼ tsp oregano

Salt to taste

Sauté́ chopped vegetables in olive oil until clear, yet crisp; stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry roast almonds in heavy skillet until lightly golden. Add almonds and mix.

Serves: 6-8

Variations: Vary using your favorite vegetables or by cooking the quinoa in chicken, fish or vegetable stock instead of water.

(Recipe retrieved from www.quinoa.net)

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