Toasted Almond and Quinoa Pilaf
35 mins (prep 10, cooking 25)
12 ingredients
1 servings
From the LCBO's Food&Drink, Autumn 2011. This pilaf is surprisingly flavorful and makes for lovely presentation. It is easily made vegetarian by substituting vegetable stock. Though it is meant to be made with quinoa and almonds, I had millet and flax seed on hand, and it was still delicious. To use millet, add an extra 1/2 c of stock and give it an extra 5 minutes of both cooking and covered time.

Categories:  <-60-mins , pasta,-rice-and-grains , easy , 3-steps-or-less , grains , time-to-make ,
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Serving Size (638.13 g)
Servings 1
Amount per Serving
Calories 1038.64 Calories from Fat 473.13
% Daily Value *
Total Fat 52.57g 80.87%
Saturated Fat 9.87g 49.34%
Trans Fat 0.0g %
Cholesterol 277.41mg 92.47%
Sodium 2236.76mg 93.2%
Total Carbohydrate 41.35g 13.78%
Dietary Fiber 5.24 g 20.97%
Sugars 1.76 g %
Protein 101.12g 202.24%
Vitamin A 146.16IU% Vitamin C 0.94mg%
Calcium 79.3mg% Iron 7.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ground pepper, toasted slivered almonds, fresh parsley