Quinoa Salad with Radishes, Almonds, and Soft Herbs |
Serves 6 |
For all ingredients, please use those that are organic or grown without pesticides. |
|
1 cup |
quinoa, rinsed repeatedly and drained |
1 3/4 cup |
purified water |
1/2 teaspoon |
sea salt |
2 large |
radishes, diced (4 small) |
1/4 cup |
parsley, chopped |
2 tablespoons |
fresh mint, chiffonade |
1/2 cup |
almonds, raw or lightly toasted |
1/4 cup |
dried cranberries |
|
zest of 1 lemon |
2 tablespoons |
fresh lemon juice |
2 teaspoons |
extra virgin olive oil |
|
sea salt, maldon, or other finishing salt |
|
freshly ground black pepper |
|
Bring the water to a boil in a saucepan. Add the salt and the quinoa. Reduce the heat to a simmer and cover the pot. Cook for approximately 20-25 minutes until the water in fully absorbed and the grains are cooked. |
Transfer the cooked quinoa to a medium size bowl. |
Add the remaining prepared ingredients and toss to combine. Taste for additional seasonings and serve at room temperature. |
Store in the refrigerator for 3-4 days. |