wholeliving

Quinoa Salad with Toasted Almonds

Quinoa, which is used like a grain but is really a seed, can be found at natural foods stores and many supermarkets.

368 calories; 11 g protein; 19 g fat; 44 g carb; 7 g fiber.
Body+Soul, March 2006
  • Prep Time 15 minutes
  • Total Time 35 minutes
  • Yield Makes 2 Servings
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Ingredients

  • 1/4 cup slivered almonds
  • 1/2 cup (3 ounces) quinoa
  • 4 teaspoons olive oil
  • 1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
  • 2 garlic cloves, minced
  • 2 scallions, thinly sliced
  • 1/8 teaspoon red-pepper flakes
  • 1 teaspoon chopped fresh thyme, plus more for garnish (optional)
  • 1/4 teaspoon coarse salt
  • 1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
  • 1 large celery stalk, diced
  • 1 lime, halved

Directions

  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 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.

  3. 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.

  4. Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.

Recipe Reviews

Reviews (26)

  • 20 Mar, 2014

    A grain is a seed! Might want to correct that on the page/website. I love quinoa and thought this was delicious!

  • 23 Jan, 2013

    Turned out really well, Didn't have peppers though. We used Thai corriander and lime dressing as we had no fresh limes. i will definately make it again!

  • 31 Jul, 2012

    This was delicious! I added julienned carrots and sliced zucchini, cilantro and used vegetarian chicken broth. My family ate it up fast.

  • 22 Jan, 2012

    This was delicious! I took another reviewer's recommendation and used less water than indicated - this was a good idea, because even so there was a little water at the bottom. I also did not add the extra oil at the end. Other than that, I followed the recipe exactly, and it was a huge hit!

  • 7 Aug, 2011

    Uh, didn't turn out quite like recipe states. Mixture needs to be drained after step 3. Next time I will use less water, since peppers tend to render moisture. Otherwise, good, healthy, tasty, salad for summer.

  • 12 Jan, 2011

    could i use lentils in this instead of quinoa?

  • 12 Jan, 2011

    could i use lentils in this instead of quinoa?

  • 12 Jan, 2011

    could i use lentils instead of quinoa?

  • 4 Jan, 2011

    Excellent! I did not have zucchini so I prepared everything as directed without the zucchin. When cooled to room temp I chopped a peeled and de-seeded cucumber in place of the zucchini....Very tasty.

  • 4 Jan, 2011

    Made this last night and my whole family loved it. I made it as written but served it warm. My college kids want the recipe to take back to school with them.

  • 4 Jan, 2011

    I made this tonight for my lunch tomorrow and couldn't stop snacking on it!! YUM!! I prefer to try a recipe exactly as written the first time I make but due to a few kitchen misshaps from a very tired girl....the slivered almonds got burnt, I forgot to buy thyme and used italian seasoning instead, added one yellow and one red pepper, added a green and yellow squash because I love them and left out the red pepper flakes because I simply forgot :) All in all in turned out delish anyway.

  • 8 Jun, 2010

    This is a dish I make often; however, I leave out the extra oil at the end. It's good both warm and cold.

  • 15 Mar, 2010

    This is one of my go-to's. I make it without the celery, no extra oil at the end, and sometimes with rosemary if I don't have thyme. Then I add half an avocado, diced after I warm it up. It is so good.

  • 21 Jan, 2010

    Where can we get the cute lunch tin?

  • 3 Mar, 2009

    I actually enjoy this dish hot, I'll eat it as soon as I'm done cooking. I find the flavor a bit more rich.

  • 10 Jan, 2009

    Does anyone happen to know if the calorie counts for the recipes provided on this site are for single serving or the entire dish...just curious. Thanks!

  • 3 Nov, 2008

    Sorry, forgot to mention, it looks obvious but just in case , that the quinoa has to be room temperature before adding the fresh vegetables and then you can refrigerate...

  • 3 Nov, 2008

    I also use quinoa following the instructions to cook (only in water or bouilon) and then add cut in fine dice, tomatoes,cucumber,fresh parsley and /or cilantrocut very thin, plus mint if you like plus olive oil and lime juice salt and peper...you also can add two Tbsps of quinoa to your vegetable soup..do not forget to rinse well otherwise it will taste bitter....You also may use it instead of rice, cooked with a little bit of garlic and salt......A gift from the Incas to the world !!!

  • 2 Sep, 2008

    this was incredibly easy to make
    and everyone loved it. i served it at a
    bazaar i put on with crispbread, mini tomatoes,
    and marinated cheese-biggest hit!

  • 25 Aug, 2008

    im on suzanne somers diet, "get skinny on fabulous food" and believe me it is, and most of Martha's recipes can be converted. dont have to count calories and all that other stuff. just eat the right comination of foods. Have lost 58 pounds so far in just a few months. It's a go kids, I hated weight watchers because of all the counting. and I was on theirs 3 diff. times. Liked drkristen comments and where she is from. P.O. hope you read suzanne book.

  • 29 Jul, 2008

    This was absolutely delicious. I omitted the extra oil at the end (to make it slightly healthier) and the celery (not a big fan). The lime at the end really made the flavors "pop"!

  • 28 Jul, 2008

    I may seem like a lot of fat, but it's good fat, as long as you don't heat it too high to where it smokes (and therefore turns to "trans-fat"). There was actually a study in the NEJM recently that Mediterranean-type diets (high in omega-3 fats) were actually better for weight loss, insulin response and heart health compared to low-carb and low-fat diets. The almonds and olive oil give us those omega-3s we need. The butternut quinoa pie is still my favorite quinoa recipe - check it out!

  • 23 Jul, 2008

    One way to help cut the calories and fat is to steam fry. Cut the oil in half and substitue the other half with water. Works just as well espcially in a non-stick pan.

  • 21 Jul, 2008

    The nutritive info is for what amount of salad.? Lots of calories and fat?

  • 27 Mar, 2008

    As a vegan, I eat quite a bit of quinoa. I absolutely love it! And since it provides all the essential amino acids, as well as various other nutrients, I feel so healthy and vibrant afterwards. This recipe is yummy. I did, however, use veg broth in place of water, added black beans and a red bell pepper, which added some wonderful color to the dish. Fresh chopped cilantro would also be a valid addition.

  • 5 Feb, 2008

    mmm sounds yummy and great for work lunch boxes for me and my fiance. Will let you know how it turns out :)