Toasted Almond & Quinoa Salad

1. 1
   prep · ~1 min

   Rinse the quinoa.

   Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds. This removes the natural saponin coating that can taste bitter.

2. 2
   boil · ~20 min

   Cook the quinoa.

   In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and a generous pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.

   TIPLetting the quinoa steam off-heat guarantees fluffy, separated grains instead of a mushy texture.
3. 3
   roast · ~4 min

   Toast the almonds.

   While the quinoa cooks, place a small dry skillet over medium heat. Add the almonds and toast, shaking the pan frequently, for 3 to 4 minutes until fragrant and lightly golden. Transfer immediately to a cutting board, let cool, then roughly chop.

   TIPAlmonds go from toasted to burnt in seconds. Pull them off the heat the moment you smell their nutty aroma.
4. 4
   mix · ~1 min

   Make the lemon dressing.

   In a small bowl, whisk together the olive oil, lemon juice, remaining salt, and black pepper until emulsified.

5. 5
   assemble · ~2 min

   Assemble the salad.

   Add the diced cucumber, diced bell pepper, and chopped parsley to the bowl with the cooled quinoa. Pour the dressing over the top and toss gently to combine. Fold in the toasted chopped almonds, reserving a small handful for garnish.

6. 6
   serve · ~1 min

   Garnish and serve.

   Transfer the salad to a serving platter or individual bowls. Sprinkle the reserved toasted almonds on top. Serve at room temperature or chilled.

   TIPThis salad tastes even better after resting for 10 minutes, allowing the quinoa to absorb the lemony dressing.

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