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

Ingredients:

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!!