Almonds with Quinoa Salad and Summer Vegetables

Almonds with Quinoa Salad and Summer Vegetables

More people are calling almonds their best nut, and they’re putting their almonds where their mouths are. Over the past six years, American almond consumption has grown by 11 percent per annum.

From roasted and seasoned almonds in creative, portable packaging to almond granola bars, energy bars and breakfast bars to entrees and vegetable dishes, almonds are merely in a variety of new foods.

One cause of their popularity might be their health benefits. Studies have shown that almonds in a balanced diet plan can lower LDL, or “bad,” cholesterol and may help promote a nutritious weight. Also, almonds are loaded with the antioxidant vitamin E, magnesium, protein and fibre. They also contain calcium. So, it’s not coincidence almonds are becoming a favourite ingredient and also the healthy snack of preference.
Quinoa Salad with Almonds, Feta and Summer Vegetables

Serves: 6
Ingredients:

1 cup quinoa

2 cups low-sodium chicken broth or vegetable broth

3 ounces cubed feta cheese

1/2 cup sliced almonds, roasted*

1/2 pint grape tomatoes, halved

One small red bell pepper, seeded and diced

One small zucchini, trimmed and diced

Two scallions, diced
Basil-Chive Vinaigrette

(recipe below)
Instructions:

Place quinoa in a very medium pot and rinse with water. Strain out water; add broth and turn heat to high. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed about fifteen minutes. Cool and toss gently with feta, almonds, vegetables and vinaigrette. Serve.
Basil-Chive Vinaigrette:
Two tablespoons white wine vinegar

Juice of 1/2 lime

1/4 cup plus 1 tablespoon extra-virgin essential olive oil

Two tablespoons minced fresh chives

One tablespoon minced fresh basil

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

*To roast sliced almonds, spread on a ungreased baking pan. Place into a 350ºF oven and bake ten mins or until golden brown and fragrant; stir maybe once or twice to ensure even browning. Note that almonds continue to roast slightly after removing from oven.

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