Instructions: Bring the water or stock to a simmer in a large, heavy saucepan. Rinse the quinoa well in a fine sieve. Stir the quinoa into the boiling water along with the scallions and seasoning blend. Cover and cook at a gentle but steady simmer until all the water has been absorbed, about 15 minutes.

Stir in the peas and margarine, then season to taste with salt.

Transfer the pilaf to a serving bowl and scatter the almonds over the top. If time allows, you might like to lightly toast the almonds, either in a dry skillet over medium heat or in a 250 degree toaster oven. Watch carefully, they toast quickly!

This recipe yields 4 to 6 servings.

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