Hello! Michelle here. I have a grandma who loves quinoa and is always making quinoa. However, she always makes super boring quinoa. So, I found this REALLY EASY recipe on the internet so our quinoa is less boring.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
1 cup quinoa
2 cups water
2 cloves garlic, finely chopped
Juice of 2 limes
2 tablespoons finely chopped shallots
½ teaspoon cumin
½ teaspoon coriander (get these spices in the spice section at Whole Foods for just a few pennies!)
½ cup olive oil
2 tablespoons chopped cilantro
¼ cup raisins, chopped
¼ cup toasted slivered almonds
The avocado, raisins, and almonds are optional. I personally don’t like raisins so I just omit them from the recipe.
1. Combine 1 cup quinoa and 2 cups water in a pot and bring to a boil. Turn heat on low, add a pinch of salt, cover and cook for 15 minutes. Let cool for 5 minutes and fluff with fork.
2. While the quinoa cooks, combine garlic, lime juice, shallot, cumin, coriander and olive oil in a small bowl and mix to combine. Let sit to allow the flavors to meld for 10 minutes.
3. Place ¼ cup slivered almonds in a dry sauté pan and toast on low heat until just golden brown.
4. Once the quinoa is finished cooking, place in a mixing bowl and add the almonds and raisins.
5. Next, stir the chopped cilantro into the rest of the vinaigrette.
6. Pour dressing over quinoa and mix until well combined—it may seem like a lot of dressing but trust me it will all get absorbed!
7. Serve with half of a sliced avocado.
And there you go! The thing I like about this recipe is that you can totally play around with it so it suits your taste. Like the flavour of garlic? Add more. Don’t like cilantro? Add less!
This zesty quinoa salad is so good even my grandma likes it. And she’s very picky with her food (seriously, she doesn’t eat the skin of asparagus and won’t put peppers into things, she will only eat them on their own).