- After rinsing and draining the quinoa to remove the bitter saponin, add the quinoa and the water to a pot and bring to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer for 15 mins, stirring occasionally. Remove from heat and set aside to cool, fluffing with a fork.
- Place slivered almonds on a rimmed baking sheet and place in a 325F oven for approx. 5 mins - watch the almonds as they go from raw to toasted to burnt very quickly!! Remove from oven and set aside to cool.
- Meanwhile, combine the EVOO, lemon juice, and garlic in a bowl. Whisk and taste prior to seasoning.
- Place quinoa, almonds, raisins, cilantro, onions and dressing in a bowl and let cool in the refrigerator. This salad's flavour enhances the longer you allow it to sit and absorb the dressing in the fridge!
Monday, May 10, 2010
Quinoa Salad with Toasted Almonds, Cilantro & Raisins
I decided to make a big bowl of quinoa salad that I can portion out for dinners and lunches for this week and I think this one is a definite winner! As I had a lovely bunch of fresh cilantro I used almost a cup's worth in this recipe, however if cilantro isn't your herb of choice, I think that the Italian flat leaf parsley would also be really delicious and fresh in this salad...or perhaps a lemon thyme...hmmm! Got to try that next time I make this salad!
QUINOA SALAD WITH TOASTED ALMONDS, CILANTRO & RAISINS
1 cup organic quinoa, rinsed and drained
2 cups water or broth
1/2 cup EVOO
1/3 cup of lemon juice
1-2 cloves of garlic, diced
4 green onions, finely sliced
2/3 cup raisins
1/2 cup of slivered almonds, toasted
2/3 cup of chopped fresh cilantro
Salt & pepper to taste