| This recipe is liked by 0 person(s). |
Strawberries, Almonds and Mint
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| MAKES 6 SIDE-DISH SERVINGS (ABOUT 5 CUPS) START TO FINISH: 45 MINUTES INGREDIENTS DIRECTIONS | |
| 1 cup | quinoa |
| 3 tablespoons | almond oil |
| 2 tablespoons | extra-virgin olive oil |
| 2 tablespoons | champagne vinegar |
| Juice of 1 | lemon |
| Salt | |
| freshly ground black pepper | |
| 6 | strawberries, trimmed and thinly sliced |
| 2 | scallions, white and light-green parts only, thinly sliced |
| ½ cup | crumbled feta cheese |
| ¼ cup | sliced or slivered almonds, toasted |
| ½ English cucumber, peeled and roughly chopped | |
| 2 tablespoons | finely chopped flat-leaf parsley leaves |
| 2 tablespoons | thinly sliced mint leaves |
1. In a medium saucepan set over high heat, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover and cook until the quinoa is tender and has absorbed all the water, about 12 minutes. Remove the saucepan from the heat. Transfer the quinoa to a large baking sheet or plate and spread it out to cool to room temperature.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.