Quinoa Salad with Toasted Almonds
- 1/4 c. slivered almonds
- 1/2 c. quinoa
- 4 tsp. olive oil
- 1 yellow bell pepper
- 2 clove garlic
- 2 scallions
- .13 tsp. red-pepper flakes
- 1 tsp. chopped fresh thyme
- 1/4 tsp. Coarse salt
- 1 medium zucchini
- 1 stalk celery
- 1 lime
- Preheat oven to 350 degrees F. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes.
- Remove from oven and set aside.
- Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
- In a medium saucepan, heat 2 teaspoons 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 teaspoon salt.
- Bring to a boil, reduce to a simmer, cover, and cook 7 minutes.
- Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer.
- Remove the saucepan from heat.
- Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork.
- Cool to room temperature before packing into two containers and refrigerating.
- When ready to eat, squeeze lime over salad, if desired.
- Serve with additional lime wedge and thyme, if desired.
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slivered almonds, quinoa, olive oil, yellow bell pepper, clove garlic, scallions, redpepper, thyme, salt, zucchini, celery, lime
Taken from www.delish.com/recipefinder/quinoa-salad-toasted-almonds-recipe-mslo0812 (may not work)