Quinoa Salad
+ almond dressing
serves 2
1 cup (170 gr) quinoa
1 cup (20 gr) fresh chopped arugula
4 tbsp fresh chopped mint
¼ cup (30 gr) sliced almonds
¼ cup (40 gr) whole almonds
1/3 cup (80 gr) chickpeas – rinsed and drained
2 tbsp almond dressing – find below
1 avocado – pitted and diced
Place 2 cups of water and the quinoa in a saucepan. Bring to a boil.
Cook until the quinoa is tender and the water is absorbed, about 15 minutes.
Transfer to a large mixing bowl with the arugula, mint, sliced + whole almonds and the chickpeas.
Season with almond dressing. Toss to blend.
Top with avocado and refrigerate until needed.
Serve chilled.
Almond dressing
¼ cup (20 gr) sliced almonds
¼ cup (160 ml) almond oil
1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
½ tsp salt
Place the almonds in a skillet over low heat. Toast until golden, stirring occasionally.
Chop in a food processor. Set aside.
Whisk together almond oil, Dijon mustard, red wine vinegar, balsamic vinegar and salt in a large bowl.
Stir in the almonds.
Transfer to a glass jar.
Keep in the fridge for a few weeks.
Excerpt From
Shine vol.1
Sylvie Coulange
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