Ingredients
1tspextra-virgin olive oil
2cupsquinoa
2¾cupschicken broth,unsalted
½tspsalt
¼cuppesto
½cupalmonds,sliced
Preparation
In a medium saucepan, heat oil over medium heat. Stir in the quinoa. Cook for about 7 minutes, until golden, stirring occasionally during the first 5 minutes and more frequently during last 2 minutes of cooking.
Add the chicken broth and salt; bring to a simmer. Reduce heat to low and cook, covered, for about 15 minutes, until quinoa is just tender.
Remove from heat and fluff with a fork; stir in the pesto.
Transfer the quinoa to a serving bowl and serve warm or at room temperature, topped with toasted almonds. Enjoy!
