A vibrant and flavorful quinoa dish packed with colorful vegetables and a delightful crunch.
Rinse the quinoa under cold water to remove any bitterness.
Rinsing quinoa helps remove its natural coating, which can taste bitter.
In a saucepan, bring the water, vegetable broth, and salt to a boil.
Using broth instead of water enhances the flavor of the quinoa.
Add the quinoa to the boiling liquid, reduce the heat, cover, and simmer until the liquid is absorbed, about 15 minutes.
Keep the lid on to ensure even cooking.
Meanwhile, heat olive oil in a frying pan over medium heat.
Use medium heat to avoid burning the oil.
Sauté the onion, bell pepper, and carrot in the frying pan until softened, about 5 minutes.
Stir occasionally to prevent sticking.
Combine the cooked quinoa and sautéed vegetables in a large bowl.
Mix gently to avoid mashing the quinoa.
Sprinkle the sliced almonds on top before serving.
For extra crunch, toast the almonds lightly before adding.
Serve warm and enjoy your Rainbow Quinoa Delight.
Garnish with fresh herbs like parsley or cilantro for added freshness.
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