First People's Quinoa with Almonds

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Nutrient dense quinoa is a low carb, complete protein our wise ancestors consumed as a staple food. We honor the First People and add a splash of color and flavor to our new favorite grain!


  • 4 cups water
  • 2 cups quinoa
  • 1 14 cups almonds, slivered
  • 2 teaspoons salt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons paprika
  • 2 teaspoons cumin powder
  • 4 tablespoons Organic Valley Salted Butter
  • 23 cup chopped unsulphured dried apricots
  • 12 cup red onion
  • 12 cup minced shallots
  • 1 cup seeded and chopped red bell pepper


In a medium saucepan, bring water to a boil. Stir in pre-rinsed quinoa and cover the pot. Let simmer for 10 minutes. Remove from heat and let quinoa remain in the covered pot for another 20 minutes or so.

Transfer cooked quinoa into a large mixing bowl. Fluff with a fork every few minutes so heat escapes (this helps prevent sticky quinoa). Let cool for 15 minutes. Saute the minced shallots and red bell pepper in one tablespoon of Organic Valley Salted butter. Add the remaining ingredients to the quinoa and mix until well incorporated. Garnish with greens.


Quinoa is a delicately flavored seed-grain that was a staple in the ancient Inca's diet. The grain is higher in unsaturated fats and lower in carbohydrates than most grains, and the quality of its protein is roughly equivalent to that of Organic Valley Milk! Quinoa cooks quickly, making it perfect for weeknight pilafs and hearty grain salads like this one.

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