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) Click here to purchase