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–+ servings
Simon Deane

Seriously Good Quinoa Salad With Almonds

A seriously good quinoa salad with almonds. It is full of flavour made with dates, olives, cherry tomatoes and crunchy iceberg lettuce. The dressing is a tangy tahini dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Ingredients Method

Ingredients
  

  • Salad
  • 300 g of quinoa
  • 20 pitted olives quartered green, black or mixed
  • 1/2 a head of iceberg lettuce washed
  • 3 sundried tomatoes chopped into small pieces
  • 12 cherry tomatoes quartered
  • 10 pitted dates chopped up small
  • 50 g of toasted almonds
  • Dressing
  • Juice of one lemon
  • 1 tbsp of tahini
  • 1 tsp of mustard
  • 1 tbsp of balsamic vinegar

Method
 

  1. Rinse the quinoa and combine with 600ml of water in a pot
  2. Bring to the boil, then turn down to a gentle simmer and cook for 15  minutes,  stirring regularly. Remove from the heat, drain any excess water and leave to cool
  3. Roast the almonds on a baking tray in the oven at a pre-heated temperature of 180 Degrees Celsius (350 Fahrenheit) for around 7  minutes until almonds start to brown a little more, and give off a toasted smell. Keep an eye on oven, ensuring almonds don't burn. Once ready remove from hot baking tray and set aside. 
  4. Roughly chop the iceberg lettuce and place into a large salad bowl
  5. Add the olives, sundried tomatoes, cherry tomatoes, dates, toasted almonds and quinoa
  6. Prepare the salad dressing by placing all of the dressing ingredients into a jar with a lid and shaking the jar until all of the ingredients are mixed
  7. Pour the dressing over the salad and mix all of the ingredients together

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