Toasted Almond Quinoa Salad

I am always creating trying out new quinoa recipes.  Some never make it to the point of me raving about them because they just aren’t that good.  Today I made toasted almond quinoa salad and I am ready to share away because it was GOOD!  If you have read any of my posts before you know that I enjoy making a dish in bulk in order to provide easy lunches, dinners, or snacks throughout the week.  This toasted almond quinoa salad is easy to make in bulk and it tastes great warm or cold!

As dinner approached I realized that I was almost out of quinoa.  I had a bit of red quinoa and a bit of white so I mixed the two.

I really enjoyed the result.  The red quinoa gave the dish much more depth,  I was really pleased with the appearance of this quinoa salad.  I garnished mine with a tad of crushed red pepper flakes and lime but those are totally optional.

I served this to my children tonight with their fish and the devoured it.  I simply had the salad and am very content, full but not stuffed.  This would be a great salad to take to a pot luck or picnic as it would compliment pretty much any dish (and is great alone) and it tastes great at room temperature or cold so it would not require any heating up.

Here is what you need:

  • 1/2 cup slivered almonds
  • 1 cup quinoa
  • 4 teaspoons olive oil
  • 2 cups of water
  • 1 cup of diced bell pepper.  Any color would be fine, I used orange and yellow.
  • 4 minced garlic cloves
  • 1 sliced zucchini
  • 1 diced celery stalk
  • 5-6 thinly sliced scallions
  • 1 teaspoon thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes
  • 1 lime for garnish
  • additional sea salt and pepper to taste

Here is what you do:

Preheat oven to 350 degrees.  Place slivered almonds on a cookie sheet and toast them for about 10 minutes until crisp and lightly browned.

In a medium saucepan, heat olive oil over medium heat.  Add diced pepper, garlic, and scallions.  Cook for 5 minutes.

Stir in quinoa, thyme, red pepper flakes and sea salt.

Add water.  Bring to a boil, reduce heat, cover, and simmer for 8 minutes.  Add zucchini and stir.

Cover and cook for 5 minutes more.  Remove from heat then stir in celery and toasted almonds.

Season with sea salt and pepper.  Cover and let sit for 10 minutes.  Serve or refrigerate.  When you serve this toasted almond quinoa salad garnish with lime if desired.

 

Enjoy!

If you liked this post you may also like Veggie Quinoa Pilaf, Ginger Shrimp Quinoa, or Mini Quinoa Pizza Bites.  To see all of my recipes please click here.

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