Ingredients

• 0.5 cups quinoa , rinsed and drained
• 1 cup cold water
• 0.25 teaspoons salt
• 3 tablespoons olive oil
• 1 celery rib , chopped
• 1 small onion , chopped
• 1 carrot , chopped
• 1 clove garlic , minced
• 8 almonds , coarsely chopped
• 1 small tomato , seeded and chopped
• 2 tablespoons raisins
• 0.13 teaspoons salt
• 0.13 teaspoons ground black pepper
• 0.13 teaspoons dried thyme
• 0.13 teaspoons dried oregano
• 1 pinch coarse sea salt

Instructions

1. 1 Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
2. 2 Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
3. 3 Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
4. 4 Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.

Nutrition per serving