This dish was inspired by Creative Kismet (link to see a slightly different recipe w/a fresh photo, and lots of other cool things), who was inspired by Vegetarian Times May/June 2006 issue. I was taken with the recipe for two reasons ~ first because she toasted the quinoa, and second because she didn't rinse the quinoa first to remove the natural bitterness. No bitterness here ~ just a more nutty, toasted, earthy, groovy flavor. Thanks for the recipe & inspiration!
1/2 C. Almond Slivers
1 C. Quinoa
2 C. Water
1 Carton Grape Tomatoes
1/2 tsp. Sea Salt
1/4 C. finely chopped Parsley
1/4 C. Olive Oil
3 Tbs. Fresh Lemon Juice
1. Toast almonds in a skillet over medium heat 4-5 minutes, or until fragrant and golden brown. Set aside.
2. Toast quinoa in the same skillet over medium heat 4-5 minutes or until light brown and beginning to pop. Stir in sea salt and 2 Cups water. Cover, and bring mixture to a boil. Reduce heat to medium low, and simmer 15 minutes, or until water is absorbed. Transfer to serving bowl and let cool.
3. Add all other ingredients. Garnish with lemon wedges and parsley. Creative Kismet served hers on a bed of lettuce, which is lovely.
Check the Vegan Club for more quinoa recipes!