Seriously Good Quinoa Salad With Almonds
Simon Deane
A seriously good quinoa salad with almonds. It is full of flavour made with dates, olives, cherry tomatoes and crunchy iceberg lettuce. The dressing is a tangy tahini dressing.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
- Salad
- 300 g of quinoa
- 20 pitted olives quartered green, black or mixed
- 1/2 a head of iceberg lettuce washed
- 3 sundried tomatoes chopped into small pieces
- 12 cherry tomatoes quartered
- 10 pitted dates chopped up small
- 50 g of toasted almonds
- Dressing
- Juice of one lemon
- 1 tbsp of tahini
- 1 tsp of mustard
- 1 tbsp of balsamic vinegar
Rinse the quinoa and combine with 600ml of water in a pot
Bring to the boil, then turn down to a gentle simmer and cook for 15 minutes, stirring regularly. Remove from the heat, drain any excess water and leave to cool
Roast the almonds on a baking tray in the oven at a pre-heated temperature of 180 Degrees Celsius (350 Fahrenheit) for around 7 minutes until almonds start to brown a little more, and give off a toasted smell. Keep an eye on oven, ensuring almonds don't burn. Once ready remove from hot baking tray and set aside.
Roughly chop the iceberg lettuce and place into a large salad bowl
Add the olives, sundried tomatoes, cherry tomatoes, dates, toasted almonds and quinoa
Prepare the salad dressing by placing all of the dressing ingredients into a jar with a lid and shaking the jar until all of the ingredients are mixed
Pour the dressing over the salad and mix all of the ingredients together
