Ingredients

1 cup quinoi

2 tablespoons olive oil

1/2 cup almonds, peeled *

1 onion, diced

1 medium carrot, diced

1 cinnamon stick

2 cups chicken broth

1/4 cup light raisins

1 teaspoon orange peel, freshly grated

Optional: a pinch of cayenne pepper or chili

salt, to taste

Preparation

  1. Rinse quinoa well before cooking.
  2. Heat oil in a pot, add almonds and cook briefly until lightly brown.
  3. Add the onion, carrot and cinnamon.
  4. Cook, stirring, until onion is tender.
  5. Add quinoa to the vegetables and fry for another minute, stirring to coat grains with oil.
  6. Pour broth into the pan and mix everything with the remaining ingredients - raisins, orange peel.
  7. Add salt to taste.
  8. Bring contents of the pot to a boil, cover with a tight lid and cook over very low heat, about 15-20 minutes, until all the liquid has been absorbed and the grains look transparent and almost soft.
  9. Turn off heat, stir pilaf and leave covered for 5-10 minutes.