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1. Bring 1 2/3 cups water and quinoa to a boil in
a medium saucepan. Reduce heat to low, and simmer
12 minutes or until quinoa is tender; drain. Stir
in almonds, juice, oils, salt, and onions.
Balsamic and Grape Quinoa- Prepare quinoa as
directed in main recipe; drain. Place quinoa in a
bowl. Add 2 tablespoons chopped fresh flat-leaf
parsley, 1 tablespoon white balsamic vinegar, 2
teaspoons extra-virgin olive oil, 1/4 teaspoon
kosher salt, and 20 halved seedless red grapes,
stirring to combine. Serves 4 (serving size- about
3/4 cup) CALORIES 201; FAT 4.8g (sat 0.3g); SODIUM
133mg
Lemon-Snap Pea Quinoa- Prepare quinoa as directed
in main recipe; drain. Add 1 cup diagonally halved
sugar snap peas, 1/4 cup fresh lemon juice, 1
tablespoon extra-virgin olive oil, 1 teaspoon
chopped fresh thyme, 1/4 teaspoon kosher salt, and
1/4 teaspoon freshly ground black pepper, stirring
to combine. Serves 4 (serving size- about 2/3 cup)
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