Quinoa Pilaf with Tomatoes, Roasted Almonds and Raisins
A dish that is as versatile as it is delicious. Eat it warm or cold, as a main dish or side. The quinoa harmoniously blends with the tomatoes and raisins that offer a slight sweetness to this flavourful recipe.
Soak the quinoa overnight. Drain and rinse.
Preheat the oven to 350ºF (180°C) and line a baking sheet with parchment paper.
Finely chop the onion and garlic.
In a small pot, heat a small amount of vegetable oil, add the onion and sauté for 5 minutes. Add the garlic, quinoa, tomato paste and canned tomatoes. Mix well, then add the vegetable broth, salt and raisins. Bring to a boil then cover and let simmer for 15 to 20 minutes (until liquid has been absorbed).
Put the almonds on the prepared baking sheet and place in preheated oven to roast for 10 minutes. Set aside.
Remove the pot from the burner and let it sit, covered, for 10 minutes.
Chop the parsley and almonds.
Fluff the quinoa with a fork, then add the parsley and almonds.
Serve garnished with fresh basil.