Asian Confetti Quinoa Salad with Almonds
Main, Meatless Mains, Salads, Wraps & Sandwiches, Sides
May 31, 2017
This quinoa salad makes a wonderful side dish. To amp up the protein and make it a full meal, feel free to add grilled or roasted chicken.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Directions
1To slow-roast nuts: Place 1 cup raw nuts and 1/2 teaspoon sea salt in a medium bowl and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140°F for 8 hours.
2Combine the quinoa and the water in a small saucepan and cook according to the package directions. Transfer to a bowl and let cool for 5 minutes.
3Fluff the quinoa with a fork and stir in the bell peppers, almonds, green onions, black beans, avocado, zucchini, yellow squash, tamari, vinegar, cilantro, sesame oil, and salt. Mix well. Enjoy!
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.