Quick Quinoa Pilaf Photo: Stacy Zarin Goldberg
Whole grains keep you fuller longer, help keep your blood sugar steady, and have more antioxidants and other nutrients than refined grains.

Make ahead: The pilaf can be refrigerated for up to 4 days, and it can be reheated or served at room temperature.

  • 3 large green onions
  • 1 tablespoon extra-virgin olive oil
  • 1 cup quinoa (rinsed)
  • 1 3/4 cups water
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup sliced almonds, toasted 
  1. Thinly slice the green onions, keeping the white/light green parts and dark-green parts separate.
  2. Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the white/light green sliced green onions and cook for 1 minute, stirring occasionally, until they have softened.
  3. Add the quinoa and cook for 30 seconds, stirring, until evenly coated. Add the water and bring to a boil, then reduce the heat to low, cover and cook for 15 minutes, or until the water is absorbed. Remove from the heat and allow to sit and steam (covered) for 5 minutes, then uncover and fluff with a fork.
  4. Stir in the salt, pepper, almonds and the sliced dark green onions and serve.
Note: Toast the almonds in a small, dry skillet over medium-low heat until fragrant and lightly browned. Cool before using.