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.
- 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
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.