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.
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)