Quinoa Salad With Toasted Almonds Recipes

Steps:

• Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
• In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.
• Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.
• Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into 2 containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.

Steps:

• Heat the oil in a large pan. Add the spices, then fry for a min or so until fragrant. Add the quinoa, then fry for a further min until you can hear gentle popping sounds. Stir in 600ml boiling water, then gently simmer for 10-15 mins until the water has evaporated and the quinoa grains have a white 'halo' around them. Allow to cool slightly, then stir through the other ingredients. Serve warm or cold.

Steps:

• Rinse quinoa and drain (as you would with rice). Place in small saucepan with 1½-2 cups of water.
• Bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
• Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add cold quinoa and toss to combine. Whisk together citrus juice, tamari, ginger, garlic and chili. Pour over salad and combine well.

Steps:

• In a medium saucepan, melt butter over medium-high. Add shallot and cook until softened, 4 minutes. Season with salt and pepper. Add quinoa and cook 1 minute. Add 1 1/3 cups water, bring to simmer, and cover. Cook until water is absorbed, about 17 minutes. Let stand 10 minutes and then fluff with fork. Stir in almonds and parsley.

Steps:

• Over med heat stir and toast almond slivers until golden. Add the quinoa and toast until quinoa begins to darken.
• Transfer the quinoa and almonds to a 2 quart sauce pan. Add the remaining ingredients. Bring to boil covered. Reduce the heat and simmer for 20 minutes. Then let stand for another 5 minutes.
• To serve fluff gently. There is approximately 5 ounces in a portion.