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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."

Maeghan Henke
BC Hydro

Almond and Fresh Herb Quinoa Salad

February 23rd, 2015

Recipe by Chef Voula Halliday

This fresh and flavourful salad is a vegan-friendly vegetarian protein superstar. Cooked in organic almond beverage, the naturally nutty flavour of the quinoa is enhanced, and the vibrant combination of fresh herbs and lemon makes this salad a favourite side dish that will compliment any meal. More recipes can be found at www.sonice.ca.

Makes 8 servings

Ingredients:

1 cup (250 mL)                     quinoa

2 cups (500 mL)                  So Nice Almond Unsweetened almond beverage

1                                                   lemon

¼ cup (60 mL)                       extra virgin olive oil

¼ cup (60 mL)                       lemon juice

½ tsp (2 mL)                           black pepper, freshly ground

¼ tsp (1 mL)                           salt

½ cup (125 mL)                    fresh parsley

½ cup (125 mL)                    fresh dill

¼ cup (60 mL)                       fresh chives

¼ cup (60 mL)                       fresh basil

2                                                   green onions

¼ cup (60 mL)                       toasted flaked almonds (optional)

Directions:

  1. Rinse the quinoa in water and drain well. In a small saucepan, set over high heat, bring the quinoa and So Nice to a boil.
  2. Reduce heat to a low simmer and cook, uncovered (to avoid foaming) until all the So Nice is absorbed, about 15 to 18 minutes, watching so that it doesn’t burn. Set aside to cool.
  3. Grate the zest of lemon and place in a large bowl together the olive oil, lemon juice, pepper and salt. Finely chop the parsley, dill, chives and basil, and finely slice the green onions. Place prepared quinoa, chopped herbs and green onion into the bowl with the vinaigrette. Combine ingredients just until salad is evenly mixed.
  4. Cover and chill for 1 hour before serving, for best results. This salad can also be made a day ahead. Sprinkle with toasted almond flakes to garnish before serving, if desired.

Tip:          Rinsing the quinoa before cooking removes the naturally occurring bitterness from the outer layer of the quinoa, so this step helps ensure perfect quinoa every time.

Nutrients per serving: 152 calories, 8.8 g fat (1.2 g saturated fat, 0 g trans fat), 0 g cholesterol, 3.6 g protein, 15.5 g carbohydrates, 2.2 g fibre, 0.4 g sugars, 105.1 mg sodium, 102 mg calcium