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!

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

  • 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!

  • ENJOY!!

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