Quinoa Salad with Toasted Almonds and Zucchini
1/2 cup quinoa
1 TBS Olive Oil
1 Yellow Pepper, cut into small pieces
2 garlic cloves, minced
2 green onions, diced
1/8 teaspoon red pepper flakes
1 zucchini, sliced
1 celery stalk, diced
1/2 cup silvered almonds, toasted*
1/4 teaspoon salt
1 lime, halved
Cook the quinoa (1 cup water to the 1/2 cup grains- place in boiling water, turn down and simmer for 15 minutes covered).
While Quinoa is cooking, heat 2 teaspoons olive oil in saucepan on medium heat. Add bell pepper, garlic, green onions, and red pepper flakes; cook, stirring frequently, until the bell pepper has softened, about 5 minutes. Add zucchini; cook until tender, about 5 minutes.
Combine cooked quinoa and zucchini mixture in large bowl. Stir in celery, almonds, and remaining oil olive; season with salt and fluff with fork.
Squeeze the lime over the salad just before serving.