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Quinoa Salad with Toasted Almonds

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Quinoa has a wonderful nutty flavor; here it is blended in a salad with toasted almonds, bell pepper, zucchini, celery, and a lime is squeezed on top.

  • Prep:
  • Total Time:
  • Servings: 2

Photography: Dana Gallagher

Source: Body+Soul, March 2006

Ingredients

  • 1/4 cup slivered almonds
  • 1/2 cup (3 ounces) quinoa
  • 4 teaspoons olive oil
  • 1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
  • 2 garlic cloves, minced
  • 2 scallions, thinly sliced
  • 1/8 teaspoon red-pepper flakes
  • 1 teaspoon chopped fresh thyme, plus more for garnish (optional)
  • 1/4 teaspoon coarse salt
  • 1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
  • 1 large celery stalk, diced
  • 1 lime, halved

Directions

  1. Preheat oven to 350 degrees. 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.

  2. 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.

  3. 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.

  4. Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into 2 containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.

Reviews Add a comment

  • gracegoddess
    20 MAR, 2014
    A grain is a seed! Might want to correct that on the page/website. I love quinoa and thought this was delicious!
    Reply
  • Kathy Smith 52 win
    23 JAN, 2013
    Turned out really well, Didn't have peppers though. We used Thai corriander and lime dressing as we had no fresh limes. i will definately make it again!
    Reply
  • ABaker
    31 JUL, 2012
    This was delicious! I added julienned carrots and sliced zucchini, cilantro and used vegetarian chicken broth. My family ate it up fast.
    Reply
  • MrsJacobi
    22 JAN, 2012
    This was delicious! I took another reviewer's recommendation and used less water than indicated - this was a good idea, because even so there was a little water at the bottom. I also did not add the extra oil at the end. Other than that, I followed the recipe exactly, and it was a huge hit!
    Reply
  • saltydesert
    7 AUG, 2011
    Uh, didn't turn out quite like recipe states. Mixture needs to be drained after step 3. Next time I will use less water, since peppers tend to render moisture. Otherwise, good, healthy, tasty, salad for summer.
    Reply
  • hallelujahh
    12 JAN, 2011
    could i use lentils in this instead of quinoa?
    Reply
  • hallelujahh
    12 JAN, 2011
    could i use lentils in this instead of quinoa?
    Reply
  • hallelujahh
    12 JAN, 2011
    could i use lentils instead of quinoa?
    Reply
  • Danusha
    4 JAN, 2011
    Excellent! I did not have zucchini so I prepared everything as directed without the zucchin. When cooled to room temp I chopped a peeled and de-seeded cucumber in place of the zucchini....Very tasty.
    Reply
  • saradara
    4 JAN, 2011
    Made this last night and my whole family loved it. I made it as written but served it warm. My college kids want the recipe to take back to school with them.
    Reply