Quinoa Pilaf

Place quinoa and vegetable broth into a medium sized pot and bring to a boil. Cover and turn down heat to steam for about 15 minutes or until the seed is transparent and the outer ring in noticeable.

While quinoa is cooking, sauté vegetables in a tablespoon of olive oil until onion and celery are clear, but still have a bit of crunch.

Combine cooked (and drained, if necessary) quinoa, vegetables and olive oil in a serving bowl. Crumble oregano between palms into bowl and mix into quinoa. Salt to taste. Let sit for about 5 minutes before serving. Serve topped with sliced almonds.

NB: Mexican Oregano has a slightly different and stronger taste than Turkish Oregano. If you do not have Mexican Oregano, the Turkish may be substituted. You may wish to increase the amount of herb to taste.

Other seasonal vegetable such as peas and corn can be used with great success.