Servings: 6
Serving size: ½ cup serving

1 cup quinoa
2 cups low sodium chicken broth
½ cup roasted red pepper, diced
½ cup roasted slivered almonds, coarsely chopped
Salt and pepper to taste
1 T. fresh parsley

Bring chicken broth to a boil. Add the quinoa and cook for 12-15 minutes until the quinoa is tender. Drain excess broth (if any). Stir in olive oil, red peppers, and almonds. Season to taste with salt and pepper. Garnish with chopped parsley.

To roast whole, slivered, chopped, or sliced almonds: Spread in an ungreased baking pan.

Place in a 350 degree oven and bake for 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from the oven.

Nutrition
Calories 171
Fat 10 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 200 mg
Carbohydrate 16 g
Fiber 3 g
Sugar 1 g
Protein 6 g