Quinoa Salad with Almonds

1. Preparation

Rinse 1 cup of quinoa under cold water in a fine mesh sieve to remove bitterness.

Chop 1 medium cucumber and 1 bell pepper into small, bite-sized pieces.

Dice 1 small red onion finely.

Mince 2 cloves of garlic.

Slice 1/2 cup of almonds into thin slivers or coarsely chop.

Chop a handful of fresh parsley and set aside.

2. Cooking Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of water.

Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the water.

Remove from heat and allow it to sit covered for 5 minutes.

Fluff the quinoa with a fork and let it cool while preparing the dressing and vegetables.

3. Making Dressing

In a small bowl, whisk together the juice of 1 lemon, 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Add the minced garlic to the dressing and mix well.

4. Combining Ingredients

In a large mixing bowl, combine the fluffed quinoa, chopped cucumber, bell pepper, and red onion.

Pour the dressing over the quinoa and vegetables, and mix gently until everything is well coated.

Add the sliced almonds and chopped parsley, and toss to combine.

5. Final Touch

Taste the salad and adjust seasoning with additional salt or lemon juice if needed.

Refrigerate the salad for at least 10 minutes before serving to allow flavors to meld.