Quinoa Almond Salad
This quinoa salad is a perfect alternative to pasta or rice. Enjoy as a side dish, or as a main dish by adding grilled chicken.
Quinoa Almond Salad
1 cup sliced almonds
2 cups cooked quinoa, cooled (follow package directions to yield 2 cups)
2 cups chopped cucumbers
1/2 cup chopped celery
1/2 cup chopped red onion
2 Tablespoons lemon juice
1 Tablespoon lemon zest
1 Tablespoon agave nectar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup olive oil
1. Place the almond in a pan over medium heat, stirring occasionally until the almonds are toasted. Transfer the almonds to a plate to cool.
2. In a large mixing bowl combine the cooled almonds, quinoa, cucumbers, celery, and red onion.
3. In a small bowl whisk together the lemon juice, lemon zest, agave nectar, salt, pepper and olive oil until emulsified. Pour over the quinoa mixture and toss to combine.
4. Set at room temperature for at least 2 hours for the flavors to blend then refrigerate until ready to serve.
