Quinoa Almond Salad - Bravabod
Recipes

Quinoa Almond Salad

Valentina

Fluffy quinoa combines with fresh aromatic herbs, robust scallions, and crunchy almonds to create a dish that is equally healthy and flavorful. The real beauty here however, is in its simplicity and versatility. The parsley and basil can be swapped out for whatever herbs you have on hand.Alternate with your favorite toasted nut variety, or sprinkle in some dried fruits for extra sweetness. Toasting the nuts beforehand is a must in this recipe. It helps draw the natural oils to the surface, intensifying the flavor and crunch.

How To MakeDiet Type: Plant-based

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Shopping List
    Salad
  • 2 cups cooked rainbow quinoa (Note 1)
  • 33333333/100000000 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 4 scallions, chopped
  • 1/2 cup whole raw almonds Dressing
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste (optional)

Instructions
  1. Step 1: Cook the quinoa according to package directions. For reference, 1 cup of dry quinoa equals about 2.5 cups of cooked quinoa. Set aside once cooked.
  2. Step 2: Preheat the oven to 325°F. Spread the almonds on a baking sheet and bake for 10 to 12 minutes, or until fragrant. Stir them halfway through cooking time.
  3. Step 3: Transfer the warm almonds to a chopping board (if left too long on the sheet, they will continue to cook). Roughly chop the almonds. Set aside.
  4. Step 4: Combine all salad ingredients in a bowl, including the almonds. Pour in the dressing and stir well to coat. If making this as part of a meal prep, don't skip the step of adding the dressing - it acts as a marinade and will help add additional flavor without getting soggy.
  5. Serve: This salad can be served warm, at room temperature, or cold. Enjoy.

Recipe Notes

Note 1: I like to cook a large batch of quinoa all at once, and keep the leftovers in the freezer. It's a huge timesaver to pull out what you need and let it thaw in the refrigerator or microwave. Store-bought pre-cooked quinoa may also be used for this recipe.

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Quinoa Almond Salad

PT40M 2 cups cooked rainbow quinoa (Note 1) 33333333/100000000 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 4 scallions, chopped 1/2 cup whole raw almonds 1/4 cup olive oil 1/4 cup lemon juice 1/2 teaspoon salt freshly ground black pepper, to taste (optional) Gluten Free Vegan 4 Servings Ingredients:

4 Servings

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