2 tablespoons fresh lemon juice, from 1 large lemon
3 ½ cups boiling water
Preheat the oven to 350°F.
quinoa: Heat the oil in an ovenproof
saucepan or Dutch oven over medium heat until hot. Stir in the onion, salt and
paprika. Sauté until the onion becomes translucent, 3 to 5 minutes. Stir in the
quinoa and cook for 2 minutes, until you hear it crackling. Stir in the water
and a ½ cup of the almonds. Bring to a boil.
Cover and place in the center of the oven. Cook 20 to 25 minutes or
until the grains fluff slightly and separate. Remove from the oven.
Serve: Fluff the quinoa with a fork and stir in the lemon
juice. Sprinkle with the remaining ½ cup almonds. Serve immediately.