Quinoa and Parsley Salad with Almonds

Quinoa and Parsley Salad with Almonds

From ‘5 Ingredients 10 Minutes’ Print Book page 80
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If you can’t find quinoa, this salad is also lovely with any other cooked grains. Barley would be great or even couscous. I’m happy to eat this as a meal on its own, but it also goes really well with pita bread and some hummus.

Serves 2
90g quinoa
2 tablespoons lemon jice
1 teaspoon ground cumin
1 bunch flat-leaf parsley, stems finely chopped
handful whole almonds

1. Bring a medium saucepan of salted water to the boil.

2. Cook quinoa for 9 minutes or until tender.

3. Meanwhile mix lemon juice, cumin and 4 tablespoons extra virgin olive oil in a large bowl. Season.

4. Drain quinoa and stir into the lemon mixture.

5. Toss in parsley and almonds.

6. Taste and season.

VARIATIONS
nut-free – just skip the almonds or replace with a little finely chopped red onion or a handful of crunchy pan-fried breadcrumbs.

can’t find quinoa? – try other grains or legumes such as barley, brown rice or red lentils, but they’ll take longer to cook. Or soak 95g couscous in 125ml boiling water for 5 minutes before fluffing with a fork and tossing in the dressing.

different greens – try fresh mint or basil or salad leaves. Finely sliced kale or cavolo nero also work really well.

more substantial – increase the nuts or serve with boiled or poached eggs or some cooked chicken or canned tuna.