Nutty Almond-Sesame Red Quinoa

Ingredients

• 0.3 cup almonds toasted sliced
• 2 teaspoons sesame oil dark
• 3  spring onion thinly sliced
• 0.3 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons olive oil 
• 1 cup quinoa red
• 1.7 cups water 

Equipment

• bowl
• sauce pan

Directions

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.
2. Balsamic and Grape Quinoa: Prepare quinoa as directed in main recipe; drain.
3. Place quinoa in a bowl.
4. 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.
5. Serves 4 (serving size: about 3/4 cup) CALORIES 201; FAT 8g (sat 3g); SODIUM 133mg
6. Lemon-Snap Pea Quinoa: Prepare quinoa as directed in main recipe; drain.
7. 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.
8. Serves 4 (serving size: about 2/3 cup) CALORIES 201; FAT 6g (sat 5g); SODIUM 131mg
9. Bean Salad Quinoa: Prepare quinoa as directed in main recipe; drain.
10. Add 1/4 cup minced red onion; 4 teaspoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1 (15-ounce) can unsalted cannellini beans, rinsed and drained; and 2 diced plum tomatoes, stirring to combine.
11. Serves 4 (serving size: about 1 cup) CALORIES 243; FAT 4g (sat 5g); SODIUM 150mg