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
- Preheat the oven to 350°F (180°C).
- 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.
- 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.
- Dry roast the almonds in a hot pan for a few minutes making sure to not burn them.
- Rehydrate the raisins by soaking them in a small bowl of warm water for 10 minutes.
- Coarsly chop the cilantro and mint. Finely chop the green onion and grate the garlic. Cut the cherry tomatoes in half.
- In a salad bowl, add the cooled quinoa, raisins (rinsed & drained), fresh herbs, grated garlic, green onion and broiled zucchini.
- Top with the grilled almonds, a squeeze of fresh lemon juice and a drizzle of olive oil.
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