A savoury salad that integrates cinnamon might be just the trick to revitalize your quinoa salads!
How It's Made
2 tablespoons of olive oil
1 cup of quinoa
2 cups of water
1 teaspoon of ground cinnamon
2 green onions
10 cherry tomatoes
Juice of 1/2 lemon juice
1 garlic clove
A handful of fresh mint
A handful of fresh cilantro
1/3 cup of Sultana Raisins
1 cup of European almonds
Preheat the oven to 350°F.
Cut the zucchini in round slices about 5 milimeters thick. On a baking sheet, drizzle the slices with a bit of olive oil, salt and pepper. Grill for 5 minutes, and remove while still crunchy.
Cook the quinoa in 2 cups of water along with the cinnamon. 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 grilled zucchini.
Top with the grilled almonds, squeeze some fresh lemon juice and drizzle some olive oil on top.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.