If you’ve been following this blog, you’ve obviously figured out that we’re on a quinoa kick in my family.
I’ve already spoken about some of the health benefits to this super grain.
And, I’ve most recently shared our latest Quinoa recipe fave: Cheesy Veggie Quinoa.
The best part about our new whole grain discovery?
My kids actually ask for it. Totally unsolicited.
Last night each person in the family chose a new ingredient to add to our quinoa base. The final result was a salad that was light and simple yet bursting with crunch and a medley of multiple flavors.
I even ate some cold leftovers for lunch today, and the salad was equally as tasty.
So, why don’t you try it for yourself?
And, feel free to do what we did and experiment with different veggies, fruits and nuts.
Next time around we’re going to add: dates, apricots, broccoli florets and feta crumble!
Can’t wait.
Quinoa Grape Salad with Toasted Almonds
Ingredients:
- 2 cups cooked quinoa
- 2/3 cups slivered almonds
- 1 zucchini, diced
- ¾ cups grapes, halved
- 3 tablespoons balsamic vinegar
- sea salt and pepper to taste
Instructions:
- Preheat oven to 350 degrees.
- Toast almonds until crisp and lightly browned—approximately 5 minutes- then set aside.
- In medium saucepan, heat 2-3 tablespoons olive oil over medium heat.
- Add diced zucchini and saute until zucchini is browned on both sides, about 10 minutes.
- Meanwhile, halve grapes and set aside.
- Add toasted almonds, sautéed zucchini, halved grapes and balsamic vinegar to quinoa and toss to mix evenly.
- Add salt and pepper to taste.
- Enjoy!
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