Even though Valentine’s day has come and gone, we’re still continuing our love affair- with quinoa- which has continued for its third year. The latest recipe result is one of our favorite salad combinations to date. It’s light and simple yet bursting with crunch and a medley of unique flavors.
I even ate some cold leftovers for lunch today, and the salad was equally as tasty.
So, why don’t you try it for yourself? This dish is a welcomed alternative to the rice-based side dishes that can become very commonplace very quickly.
And, feel free to do what we did and experiment with different veggies, fruits and nuts mixtures to add some pizzaz.
Next time around we’re committed to adding: dates, apricots, broccoli florets and feta crumble!
Can’t wait. Hope you enjoy!
- 2 cups cooked quinoa
- ⅔ cups slivered almonds
- 1 zucchini, diced
- ¾ cups grapes, halved
- 3 tablespoons balsamic vinegar
- sea salt and pepper to taste
- Preheat oven to 350 degrees.
- Toast almonds until crisp and lightly browned—approximately 5 minutes- then set aside.
- In medium saucepan, heat 2-3 tablespoons olive oil over medium heat.
- Add diced zucchini and saute until zucchini is browned on both sides, about 10 minutes.
- Meanwhile, halve grapes and set aside.
- Add toasted almonds, sautéed zucchini, halved grapes and balsamic vinegar to quinoa and toss to mix evenly.
- Add salt and pepper to taste.