Quinoa Salad with Roasted Almonds
This recipe was donated by Lorene Sauro and Susan Rowan of 'Cooking Without Wheat', Ontario Canada.
One of the greatest things about the Wild Health website is hearing from people committed to personal wellness and wholefood nutrition. Susan, a holistic nutritionist, got in touch with this tasty quinoa salad. Thanks Susan!
You could choose to use soaked almonds if you like, to retain the healthy uncooked nut oils. However the toasted almonds make this salad a crunchy flavorsome delight!
It would be delicious with your favourite grilled fish, meat or vegetarian main dish.
1 cup quinoa cooked in two cups water ( See our info on cooking grains )
1 red pepper (cut into ¾ inch pieces)
1 medium raw sweet potato (kumara), peeled & grated
1 cup finely chopped raw or lightly blanched broccoli
½ cup finely chopped raw or lightly blanched cauliflower
2 tbl fresh parsley, chopped
1 tbl fresh basil, chopped
2 tbl fresh dill, chopped
2/3 cup roasted almonds chopped
3 cup baby greens
½ tsp salt (may need more)
¼ tsp pepper (or to taste)
2 1/2 tbl olive oil
3 tbl water
Juice of two lemons
1 large clove garlic chopped
1) Place cooked quinoa, vegetables, roasted almonds and herbs in a bowl.
2) Put garlic, water, olive oil and lemon in a in a jar with a lid and shake. Pour over quinoa mixture and mix.
3) Salt and pepper to taste.