Wednesday, January 23, 2013

Quinoa Salad with Toasted Almonds (Tawnya)

1 c. chopped toasted almonds
1 c. quinoa
1 1/2 T. coconut oil
6 baby bell peppers
2 T. garlic, minced
1/2 large onion, chopped
1/4 tsp. red pepper flakes
1 tsp. thyme
1/2 tsp. salt
2 celery stalks, diced

1. 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.

2. In a medium saucepan, heat 2 tsp. olive oil over medium heat.  Add garlic, onion, and red pepper flakes; cook about 5 minutes.

3. Stir in quinoa, thyme, 1 c. water, and 1/4 tsp. salt.  Bring to a boil, reduce to simmer, cover and cook 7 minutes.  Stir, cover, and cook until quinoa is tender but not mushy, 5-8 minutes longer.  Remove saucepan from heat.

4. Stir in celery, baby peppers, almonds, and remaining 2 tsp. oil, season with sald, and fluff with a fork.  Cool to room temperature before packing into 2 containers and refrigerating.  When ready to eat, squeeze lime or lemon over salad if desired.

No comments:

Post a Comment