Quinoa Salad with Almonds, Feta and Summer Vegetables – Tasha Wilson

Quinoa Salad with Almonds, Feta and Summer Vegetables

AuthorTasha WilsonCategoryDifficultyIntermediate

Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

ingredients
 1 cup quinoa
 2 cups low-salt chicken stock
 85 g feta cheese, cubed
 ½ cup sliced almonds, roasted*
 225 g grape tomatoes, halved
 1 small carrot
 1 small zucchini
 2 spring onions, diced
Basil-Chive Vinaigrette
 2 tbsp white wine vinegar
 ½ juice of lime
 ¼ cup plus 1 tbsp extra-virgin olive oil
 2 tbsp minced fresh basil
 salt & pepper

1

Place quinoa in a medium pot and rinse with water. Strain out water; add broth and turn heat to high.

2

Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed - about 15 minutes.

3

Cool and toss gently with feta, almonds, vegetables and vinaigrette. Serve.

Basil-Chive Vinaigrette:
4

Combine vinegar and lime juice in a small bowl. Gradually whisk in olive oil until mixture is smooth and uniform. Stir in chives and basil. Season with salt and pepper to taste.

Sliced Almonds
5

*To roast sliced almonds, spread in an ungreased baking pan. Place in a 350∫F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

photo credit: wuestenigel Quinoa Salad close-up via photopin (license)

Ingredients

ingredients
 1 cup quinoa
 2 cups low-salt chicken stock
 85 g feta cheese, cubed
 ½ cup sliced almonds, roasted*
 225 g grape tomatoes, halved
 1 small carrot
 1 small zucchini
 2 spring onions, diced
Basil-Chive Vinaigrette
 2 tbsp white wine vinegar
 ½ juice of lime
 ¼ cup plus 1 tbsp extra-virgin olive oil
 2 tbsp minced fresh basil
 salt & pepper

Directions

1

Place quinoa in a medium pot and rinse with water. Strain out water; add broth and turn heat to high.

2

Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed - about 15 minutes.

3

Cool and toss gently with feta, almonds, vegetables and vinaigrette. Serve.

Basil-Chive Vinaigrette:
4

Combine vinegar and lime juice in a small bowl. Gradually whisk in olive oil until mixture is smooth and uniform. Stir in chives and basil. Season with salt and pepper to taste.

Sliced Almonds
5

*To roast sliced almonds, spread in an ungreased baking pan. Place in a 350∫F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

Quinoa Salad with Almonds, Feta and Summer Vegetables