Classic Quinoa Pilaf

1/4 cup olive oil
1 small sweet onion, diced
2 ribs celery,  diced
1 carrot, peeled and diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 garlic clove, minced or grated
1/4 tsp oregano
6 cups cooked quinoa
salt and pepper to taste
1 cup chopped almonds, dry roasted

Put olive oil in large skillet over medium heat; add onion, celery, carrot, green pepper, and red pepper, and cook, stirring until vegetables start to soften, but are still somewhat crisp. Stir in garlic and oregano and heat for 1 minute. Remove skillet from heat and stir in the quinoa, mixing well. Salt and pepper to taste.

Toss in roasted almonds and serve hot either as a side dish or light main dish. Note: To roast almonds, put in dry skillet over medium heat and toss until lightly browned.