Quinoa Pilaf

Ingredients

• 1 cup arugula packed chopped
• 0.5 teaspoon pepper black freshly ground for seasoning
• 1 medium cucumber diced peeled seeded
• 0.5 cup mint leaves fresh chopped
• 1 teaspoon kosher salt for seasoning
• 1  lemon zest 
• 1.5 cups chicken broth low-sodium
• 3 tablespoons olive oil extra-virgin
• 1.5 cups quinoa 
• 1 small pepper red stemmed deveined seeded chopped
• 4 small shallots chopped
• 0.5 cup slivered almonds toasted coarsely chopped
• 0.3 cup white wine such as pinot grigio

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Watch how to make this recipe.
2. Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
3. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
4. Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat.
5. Add the shallots and cook until soft, about 2 minutes.
6. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil.
7. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes.
8. Add the wine and cook until all of the liquid has evaporated, about 2 minutes.
9. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes.
10. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.