Body+Soul, March 2006
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Prep Time
15 minutes
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Total Time
35 minutes
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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
