Prep time 20 minutes
Cook time 15 minutes
Serves 4
Dressing
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup fresh lemon juice (about two medium lemons)
• 1 TBSP lemon zest
• 1⁄4 teaspoon salt
• Several twists of freshly ground black pepper
1. Rinse the quinoa in a fine mesh strainer under running water until the foam has ceased for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water and bring the mixture to a gentle boil. Cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
2. Lightly toast the almonds in a small skillet over medium-low heat, stirring frequently, until they are fragrant and turning golden on the edges.! Transfer toasted almonds to your serving bowl to cool. (If prefer nut-free, use pumpkin seeds)
3. Whisk together the olive oil, lemon juice and zest, and freshly ground black pepper. Final assembly: In your serving bowl, in addition to the almonds, combine the quinoa, chopped mint and parsley, pomegranate, cucumber, cranberries and olives or cheese. Drizzle the dressing over the salad and toss to coat. Taste and mix in additional salt, pepper and/or olive oil if necessary. Serve right away or refrigerate for later. Serve on a bed of lettuce with some boiled eggs for a meal!
May the God of hope fill you with all joy and peace in believing, so that by the power of the Holly Spirit you may abound in hope. Romans 15:13
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(photo and recipe adapted from https://www.flavourandsavour.com/)
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