In need of a healthy and tasty lunch? Look no further than this salad, featuring protein-packed quinoa and toasted almonds. Using Martha Stewart's recipe as my starting point, I switched out various vegetables and added other ingredients. I also used dried thyme instead of fresh. Otherwise, I followed the cooking method exactly as written.
The ingredients were prepped and I began sauteing the green onions, onions, garlic, and red pepper flakes. After the onions soften, the quinoa is added along with water, thyme, and salt. Halfway through, sliced zucchini is mixed into the quinoa. The total cooking time to cook the quinoa was about 17-20 minutes.
As the quinoa cooked, bacon was cooking in a skillet and almonds were toasting in the oven. The remaining ingredients were prepped and ready to be tossed with the quinoa.
Place the cooked quinoa into a large mixing bowl to toss with additional ingredients.
The flavor of the thyme with the heat of the red pepper is really delicious. I would recommend that you do not leave out the toasted almonds because they add a lot of flavor and crunch. Each portion is packed with a lime wedge to be squeezed over the salad before serving, which adds another dimension of flavor. I would recommend adding chopped flat-leaf parsley, too.
Besides packing for lunches, this would make an excellent light dinner or tasty side dish.
This sounds delicious and healthy! =) I'll have to try it!
ReplyDeleteBtw, your photos are lookin' good!!
The last two entries should be combined into one title: The Quinoa Quinella.
ReplyDeleteThank you, Esther! And do give the salad a try. It's pretty tasty and quick to prepare.
ReplyDeleteI wish I had thought of that sooner, Jogger.
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A quinoa salad with toasted almonds blends crunch and nourishment much like OTHM assignment writers combine research and precision for academic success. Fresh ingredients or fresh ideas, both deserve the right touch. Savor the balance.
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