Toasted Almond Quinoa

Who came up with the phrase sleeps like a baby? I would love to meet that person. Better yet, I'd love to meet their baby. If I was using a phrase to describe how my baby sleeps, it might be more along the lines of sleeps like a hyena or maybe a circus.  There is more grunting and whimpering than I would have ever imagined, and this does not line up with the angelic image I had in my mind of a silent peaceful sleeping baby.



I can't say I mind, though.  For starters, I've come to rely on all those noises and when she gets too quiet, I feel the need to check her breathing.

Needless to say, the sleepless nights are starting to get the best of me.  I found myself being a little more delirious than usual, but this has not kept me from desperately wanting to be back in the kitchen. We are cooking, alright, but the style has changed quite a bit.  Some nights, it's all Mr. Hungry. Some nights I get things going, but then I inevitably end up with a hungry baby and he finishes it off. Needless to say it has become more of a juggling act, but we seem to be adapting.

Easy and quick food is the only language I can speak right now in the kitchen... Bonus points if its healthy. This quinoa dish gets major bonus points. Healthy, quick, and easy.

We have been eating lots of vegetables for dinner and I hope to share more soon.  I can't say either of us have missed the meat and it's crazy how much better you feel in the morning.  It's really nothing fancy... Just a mix of raw and roasted veggies with a grain or two mixed in but I will share some typical meals soon.  This quinoa was the main course of our latest veggie dinner and was quite filling.

Toasted Almond Quinoa

Recipe adapted from: Everyday Food, May 2013

Serves 4

Active time: 15 minutes Total time: 30 minutes

Ingredients

2 tablespoons unsalted butter

1 shallot, minced

salt and pepper

1 cup quinoa

1/ 2 cup raw, unsalted almonds

½ cup fresh parsley, chopped
2 teaspoons freshly squeezed lemon juice

Step by Step

In a medium saucepan, melt butter over medium-high heat.   Add shallot and cook until softened, about 4 minutes.  Season generously with salt and pepper. 

Add quinoa and cook one minute.   Add 1 1/3 cups water, bring to simmer, and cover.  Cook until water is absorbed, about 15 minutes.  Let stand 10 minutes and then fluff with a fork. 

While quinoa is cooking, heat a dry nonstick skillet over medium high heat.  Toast almonds for about ten minutes, until slightly browned and fragrant.  Allow almonds to cool and chop roughly.  Stir in almonds, parsley and lemon juice. Add salt and pepper to taste.