Quinoa Pilaf with Peas & Almonds

Note from Cheri: This simple pilaf makes for a good introduction to quinoa, if you're unfamiliar with it. The recipe is reprinted with permission from Vegetarian Express, by Nava Atlas & Lillian Kayte. This recipe was part of Marilyn Helton's Diabetic Friendly, Vegetarian Thanksgiving feast. For lots more diabetic friendly recipes and information, click here to check out Marilyn's Diabetic Dining on Fabulous Foods column, right here at Fabulous Foods.

1-1/2 cups raw quinoa 3 to 4 scallions, white & green parts, thinly sliced 2 teaspoons salt-free herb & spice seasoning blend 1-1/2 cups frozen green peas, thawed 2 tablespoons butter or soy margarine salt, to taste 1/3 cup slivered or sliced almonds, toasted if desired

Makes 6 (1/2 cup) Servings Bring 3 cups of water to a boil in a large, heavy saucepan. Rinse the quinoa well in a fine sieve. Stir the quinoa into the boiling water along with the scallions and seasoning blend. Cover and cook at a gentle but steady simmer until all the water has been absorbed, about 15 minutes. Stir in the peas and butter, then season to taste with salt. Transfer the pilaf to a serving bowl and scatter the almonds over the top. Per Serving: 322 Cal; 12 g Total Fat; 13 g Carb; 13 mg Cholesterol; 8 mg Sodium; 11 g Protein Exchanges: 1 Bread/Starch; 2 Fat *About Quinoa Probably the most nutritious grain available, quinoa is considered a complete protein as it supplies all eight essential amino acids as well as other essential nutrients. Quinoa is also lower in carbohydrates than most other grains. The small bead-like grains cook in half the time of regular rice. The grains expand to 4 times their original volume when cooked. Use quinoa as a more nutritious alternative to rice or couscous or add to soups, side dishes, main dishes, casseroles or anywhere else you'd use grains like rice or couscous. You can easily find quinoa in most any healthfood store and most supermarkets.