To toast the almonds for this recipe, preheat the oven to 350°. Spread almonds in a single layer on a baking sheet and bake until golden and fragrant, 6 to 8 minutes.
Servings: Serves 6
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 2 cups quinoa
  • 2 3/4 cups unsalted chicken broth
  • 1/2 teaspoon salt , or to taste
  • 1/4 cup pesto (homemade or store-bought), or to taste
  • 1/2 cup sliced almonds , toasted
    • Directions
    In a medium saucepan, heat oil over medium heat. Stir in quinoa. Cook until golden, about 7 minutes, stirring occasionally during the first 5 minutes and more frequently during last 2 minutes of cooking.

    Add chicken broth and salt; bring to a simmer. Reduce heat to low and cook, covered, until quinoa is just tender, about 15 minutes. Remove from heat and fluff with a fork; stir in pesto. Transfer quinoa to a serving bowl and serve warm or at room temperature, topped with toasted almonds.
    From the January 2008 issue of O, The Oprah Magazine

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