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Veteran – Quinoa Salad

I made this for a side dish the other day- but it ended up being so good, my family ate it for the MAIN DISH.  The toasted almonds are the secret ingredient!  This will last in the refrigerator for a few days, so it is great for a leftover.  Seriously…so yummy!

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.

Source: WFM 1-10

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