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Quinoa Salad with Almonds

Quinoa has a nutty flavor and is so versatile, there is just about no limit to the variations on salads.

Extra virgin olive oil
1-2 cloves fresh garlic, finely diced
1/2 (one half) red onion, finely diced
sea salt
1 stalk celery, finely diced
1 carrot, finely diced
1/3 cup finely diced fresh daikon
2 teaspoons brown rice syrup
1 cup quinoa, rinsed very well
2 cups spring or filtered water
2-3 sprigs fresh cilantro, finely minced
1/2 cup slivered almonds, lightly pan-toasted
juice of 1 lemon

Place about 3 tablespoons oil, garlic and onion in a skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 1 minute. Stir in celery and a pinch of salt and saute for 1 minute. Stir in carrot and daikon, a pinch of salt and saute for 1 minute. Add brown rice syrup, stirring until it melts into the veggies. Add quinoa, water and a pinch of salt. Cover and bring to a boil. Reduce heat to low and cook until all liquid is absorbed and the grain opens, about 25 minutes. Remove from heat and stir in cilantro, almonds and lemon juice. Serve immediately. 

Makes 3-4 servings. 


Frey Vineyards
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