Quinoa Salad with Toasted Almonds

This was an excellent recipe. I really liked the little heat that the pepper flakes gives.  I did have to cook the quinoa a little longer because it wasn't quite done.  I also added a little extra water. 

Body+Soul, March 2006

• Ingredients

• 1/4 cup slivered almonds
• 1/2 cup (3 ounces) quinoa
• 4 teaspoons olive oil
• 1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
• 2 garlic cloves, minced
• 2 scallions, thinly sliced
• 1/8 teaspoon red-pepper flakes
• 1 teaspoon chopped fresh thyme, plus more for garnish (optional)
• 1/4 teaspoon coarse salt
• 1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
• 1 large celery stalk, diced
• 1 lime, halved

Directions

1. Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
2. In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.
3. Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.
4. Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.

Chicken Avacado Salad

 Chicken Avocado Salad

Found on the Gracious Pantry

(Makes: 2 servings OR 4 servings if topping the halves of 2 avocados)

This was really simple and yummy.  I would add it on a bed of kale finely chopped.

Salad Ingredients:

• 1/2 cup shredded chicken (canned or home-cooked)
• 1/4 cup shredded carrots
• 1/4 cup minced, raw, red onions
• 2 avocados – 4 halves (optional I cubed mine on top as I served it)
• Dressing to taste

Dressing Ingredients:

• 2 tbsp. balsamic vinegar
• 1 tbsp. avocado oil (I didn't have so I used hemp oil and could probably do 1/2 tbsp.)
• 1 tsp. yellow mustard, no sugar added
• 1 tsp. dried tarragon
• 1/8 tsp. garlic powder
• Pinch salt (to taste)

Directions:

1. In a small mixing bowl, whisk together the dressing ingredients.
2. In a medium mixing bowl, stir together the salad ingredients until well mixed.
3. Pour the dressing over your salad and serve as desired.

(I ate mine on a bed of Kale that was finely chopped.  I just cubed up the avocado and ate it on top.)