Quinoa with Toasted Almonds and Nut Oil
Yield: about 6 servings
Crunchy, nutty, toasty...and easy! It's always nice to have a good use for this humble, highly nutritious grain.
- The purpose of all that fluffing activity is to ensure that you end up with a bowlful of tender, separate grains, instead of mush. So get out that fork, and seriously fluff.
- Delicious though it is, this dish is somewhat lacking in the visual department, so garnish it with something colorful, like citrus wedges, grated carrots, minced parsley, or cherry tomatoes.
- The roasted nut oil adds a subtle, beautiful undertone. You can use any kind—they are all good! Once you open the can or bottle of nut oil, store it in the refrigerator, tightly covered, so it will stay fresh. Use sparingly, as a seasoning.
2 cups quinoa
3 cups water
1/2 teaspoon salt
1 cup minced almonds
1 tablespoon roasted nut oil (walnut, hazelnut, almond or pecan)
- Place the quinoa in a strainer, and rinse thoroughly under cold running water. Transfer the grains to a medium-sized saucepan, and add the water and salt. Cover and bring to a boil. Turn the heat down as far as it will go, and simmer, covered, for 15 minutes.
- Place the almonds in a heavy skillet (cast-iron is ideal) and dry-roast over medium-low heat, stirring frequently, until the nuts turn golden and give off a toasty aroma. This will take about 10 minutes, but watch this process carefully so the nuts don't suddenly burn.
- Stir the quinoa from the bottom of the pot with a fork, and keep fluffing for a minute or two, then cover again, and continue to cook for about 5 minutes longer, or until the grains are perfectly tender.
- Transfer the quinoa to a bowl, and fluff from the bottom with a fork to let steam escape as you drizzle in the oil. Let stand uncovered for about 15 minutes, repeating the fluffing procedure every few minutes or so.
- Stir in the toasted cashews almonds, and serve warm or at room temperature.