Fair Trade Almond Quinoa Salad

This bright, filling salad can be served warm or cold and would be an excellent side dish to any springtime meal, or eat on its own for a nutritious lunch. The mint and lemon make each bite fresh and lively, and the almonds and arugula add a texture-filled crunch. This recipe is vegan, dairy-free, gluten-free, wheat-free, and soy-free. We used fair trade quinoa, fair trade almonds, fair trade olive oil, and fair trade ground pepper. Serve warm as a side dish or cold as a salad.

Ingredients

• 2 cups Alter Eco Quinoa
• 4 cups vegetable broth
• 1 cup almonds (chopped or whole)
• 2 tablespoons chopped shallot
• 2 cups arugula
• 1 cup chopped fresh mint
• 1/2 teaspoon sea salt
• 2 tablespoons fair trade olive oil
• Juice of 1 lemon + 2 teaspoons lemon zest
• Freshly ground fair trade Victoria Falls Rainbow Pepper, to taste
  

Directions

Pour the quinoa and broth into a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Cook for approximately 15 minutes or until the broth has been absorbed.

In a mixing bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour in quinoa and stir in the remaining ingredients. Garnish with lemon zest. Let the salad rest for a few minutes and serve warm, or refrigerate for a few hours and serve cold.

Thanks to PCC Markets for the inspiration for this salad.

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