Toast almonds - In a dry skillet over medium heat toast almonds until they are lightly browned. Keep an eye on them, almonds will turn from perfectly toasted to burned fairly quickly. Set aside.
In a large high-sided skillet over medium heat, saute shallot in butter for 3 minutes. Add ground turmeric, 1/4 tsp salt, and black pepper and stir for an additional minute.
Add rinsed quinoa and water, stir. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Turn off heat and keep covered for an additional 5 minutes. After 5 minutes lift lid and fluff with fork.
Taste for seasoning, add more salt as needed. Top with toasted almonds and fresh cilantro. Serve warm.
Notes
MODIFICATIONS:
You can substitute pine nuts or cashews for the almonds.
STORAGE/REHEATING/FREEZING INSTRUCTIONS
Storage - Store in an airtight container in the fridge for up to 5 days.
Reheating - Reheat in a small saucepan on the stovetop or in a microwave safe container.
Freezing - Freeze for up to 2 months in an airtight container, freeze without almonds and cilantro.