Everyone always has some extra quinoa on their hands, am I right? (inaccurate generalization). Anyways, here’s an easy way to use them.
Did you know that quinoa (pronounced keen-wa) is actually a seed? So I was wondering what food group seeds go in. Well, they obviously aren’t nuts, because nuts aren’t seeds (I think). It only looks like a grain. Maybe in the vegetable section? Oh, I don’t know. They’re just like corn and tomatoes-no one else really knows either.
So, quinoa is really healthy and versatile. It can be used as pudding, oatmeal, grains, and basically anything. Including a salad like this one. This recipe is super simple and nutritious!
*I didn’t have the bell pepper and zucchini, so they won’t be in the photos
Quinoa Salad With Toasted Almonds
from whole living 2 servings
- 1/4 cup slivered almonds
- 1/2 cup (3 oz.) quinoa
- 4 tsp. olive oil
- 1 yellow bell pepper, ribs and seed removed, and cut into 1/2 in. chunks
- 2 minced garlic cloves
- 2 thinly sliced scallions
- 1/8 tsp red pepper flakes
- 1 tsp chopped fresh thyme, plus more for garnish (optional)
- 1/4 tsp coarse salt
- 1 medium zucchini, halved lengthwise and sliced 1/2-in thick
- 1 large celery stalk, diced
- 1 lime, halved
- Preheat oven to 350 degrees F. Toast almonds in oven until on a baking sheet until crisp, lightly browned, and fragrant, about 7 minutes. Remove and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water while gently tossing it with your hands until the water runs clear. Drain well.
- In a medium saucepan, heat 2 tsp olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes. Cook until the pepper is crisp tender, about 5 minutes.
- Stir in quinoa, thyme, 1 cup water, and 1/4 tsp salt. Bring to a boil, reduce to a simmer, and cover; cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5-8 minutes longer. Remove the saucepan from heat.
- Stir in celery, almonds, and remaining 2 tsp oil, season with salt, and fluff with fork. Cool to room temperature before packing into 2 containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with an additional lime wedge and thyme, if desired.