Quinoa Pilaf with Arugula, Almonds and Mint

Enjoy a nice fresh take on quinoa with the bright vegetables, nuts and herbs.

(modified from original recipe from Giada De Laurentiis)

Serves 6 as a side dish as shown above with Chicken with Thyme, Honey and Lemon

• 1 tablespoon extra-virgin olive oil
• 2 large (or 4 small) shallots, chopped
• 1 small red pepper, chopped in to ¼ inch pieces
• 1 teaspoon kosher salt, plus extra for seasoning
• ½ teaspoon freshly ground black pepper, plus extra for seasoning
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth (or vegetable broth)
• 1 packed cup arugula, chopped
• ½ cup sliced or slivered almonds, toasted and coarsely chopped
• ½ cup chopped fresh mint
• ½ large cucumber, peeled, seeded and diced into ¼ inch pieces
• Zest of 1 lemon

To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Heat oil in a large saucepan (or high sided skillet) over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Add the quinoa and cook, stirring constantly until coated with oil, about 2 minutes.  Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Remove from heat; keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest; toss well. Season to taste with additional salt and pepper if needed.

Nutritional Info/Serving: 203 Calories, Fat 9 g, Protein 7 g, Carbs 25 g

21 Day Fix Container Equivalents/Serving:  0.5 Green, 0.5 Blue, 1 Yellow, 0.5 tsp

NOTE:  Make the pilaf an entrée by adding diced roasted or grilled chicken.