Quinoa salad with zucchini, raisins and cinnamon

Quinoa salad with zucchini, raisins and cinnamon

Quinoa salad with zucchini, raisins and cinnamon

Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 6 servings
A savoury salad that integrates cinnamon might be just the trick to revitalize your quinoa salads!

Ingredients

  • 1 zucchini
  • 2 tbsp olive oil
  • 1 cup white quinoa
  • 2 cups water
  • 1 tsp of ground cinnamon
  • 2 green onions
  • 10 cherry tomatoes
  • Juice of 1/2 lemon
  • 1 garlic clove
  • A handful fresh mint
  • A handful fresh cilantro
  • 1/3 cup sultana raisins
  • 1 cup almonds

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Cut the zucchini in ¼ thick slices. Spread slices on a baking sheet, drizzle with a bit of olive oil, and sprinkle with salt and pepper. Broil for 5 minutes, and remove while still crunchy.
  3. Rinse the quinoa and drain well.Cook in 2 cups of water along with the cinnamon and a pinch of salt. Bring to a boil, then reduce heat and cook for an additional 15 minutes. Set aside and let cool.
  4. Dry roast the almonds in a hot pan for a few minutes making sure to not burn them.
  5. Rehydrate the raisins by soaking them in a small bowl of warm water for 10 minutes.
  6. Coarsly chop the cilantro and mint. Finely chop the green onion and grate the garlic. Cut the cherry tomatoes in half.
  7. In a salad bowl, add the cooled quinoa, raisins (rinsed & drained), fresh herbs, grated garlic, green onion and broiled zucchini.
  8. Top with the grilled almonds, a squeeze of fresh lemon juice and a drizzle of olive oil.
0 Comment(s)