Toasted Almond and Quinoa Pilaf

I love Quinoa and adding the toasted almonds really makes this recipe.  The original was in a Food & Drink magazine but I have changed it around a bit.

1 3/4 cups chicken broth
1 cup quinoa, rinsed well and drained
2 tbsp olive oil
1 shallot, peeled and finely diced
1 clove garlic, minced
1/2 tsp each salt and fresh cracked pepper
1 carrot, peeled and finely diced
2 medium zucchini, finely diced
2 green onions, thinly sliced
1 cup slivered almonds toasted
2 tbsp fresh chopped parsley

1. In a medium saucepan, bring chicken broth to boil over medium high heat.  Add drained quinoa. Cover and reduce heat to low to maintain a gentle simmer until most of the liquid has been absorbed, about 15 minutes.  Remove from heat and let stand, covered for 10 minutes.  Fluff with fork and set aside.
2. In a large skillet, heat oil over medium high heat.  Add shallots and cook just until tender, about 3 minutes.  Add garlic, salt and pepper and cook until fragrant but not browned, about 1 minute. Add carrots, zucchini and green onions, tossing to coat, and cook 2 minutes.  Stir in almonds and quinoa and toss gently until well combined.  sprinkle with parsley and serve warm or at room temperature.  

4 to 6 servings