This vibrant quinoa salad with toasted almonds is a delightful explosion of flavors and textures. The nutty quinoa combines perfectly with the crunchy almonds, the sharp bite of red onion, and the refreshing parsley. It’s a simple yet incredibly satisfying dish that’s ideal for a light lunch, a healthy side, or a potluck contribution. I've made this countless times, and it's never disappointed—it's one of my favorite easy recipes to make.
I first discovered this recipe during a backpacking trip through Yosemite. One of my friends, Sarah, brought it as a side dish, and it was an instant hit with everyone in our group. It’s so easy to transport and doesn’t require any refrigeration until it's time to eat, making it perfect for outdoor adventures. Also, it's extremely nutritious and makes you feel energized!
Required Equipments
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Large pot or saucepan
- Colander
- Cutting board
- Chef's knife
- Serving bowl
Quinoa Salad with Almonds: Frequently Asked Questions
Quinoa Salad with Almonds
This easy-to-make quinoa salad is packed with flavor and nutrition, featuring toasted almonds, fresh parsley, and a bright lemon dressing. It’s a perfect side dish or light meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, rinse the quinoa: Give your quinoa a good rinse under cold water in a fine-mesh colander. This helps remove any bitter saponins and ensures a fluffier final product. Don't skip this step, trust me!
- Next, cook the quinoa: In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the quinoa is cooked through. Fluff it with a fork once it's ready.
- While the quinoa is cooking, prep your veggies: Finely chop the red onion and fresh parsley. If you're using any other veggies, chop those too now! I like to make sure my knife is super sharp for the best results. If you're clumsy like me, make sure to cut away from yourself!
- Toast the almonds: In a small dry skillet over medium heat, toast the almonds for 3-5 minutes, or until lightly browned and fragrant. Keep a close eye on them; they can burn quickly! Shake the pan occasionally to ensure even toasting. If some burn and become slightly bitter, don't worry; it won't ruin the whole batch, but it is best to avoid that!
- Assemble the salad: Once the quinoa has cooled slightly, transfer it to a large bowl. Add the chopped red onion, fresh parsley, toasted almonds, and lemon juice. Gently toss everything together to combine.
- Season to taste: Add salt and freshly ground black pepper according to your taste. I usually start with a teaspoon of salt and half a teaspoon of pepper; you can adjust from there.
- Optional additions: I like to add a splash of olive oil, but it's entirely up to you! Feel free to experiment with different herbs, spices, or even a light vinaigrette dressing. Remember, cooking is all about creating what you find most enjoyable!
- Serve and enjoy: Transfer your delicious quinoa salad to a serving bowl and enjoy immediately! It's a perfect side dish or a light, healthy lunch or dinner, especially if you are looking to save time in cooking. It's also amazing when cold, making it a great option for a picnic or to bring to work for lunch. I prefer a nice big bowl, but you can serve it in smaller portions if you want to eat it on the go!
📝 Notes
- For a creamier salad, add a tablespoon or two of olive oil. You could add some feta cheese too, if you want!
🍎 Nutrition
Calories: 350 kcal
Protein: 8 g
Fat: 10 g
Carbohydrates: 50 g
Fiber: 5 g
Calcium: 20 mg
