I have an unhealthy obsession with quinoa. Or maybe I should say healthy? I love the stuff. It's filling, yet light, packed with protein, and gives you that carb "fix" without all of the poof and guilt. Yay, yay, yay...and yay.
I really like fish, but Charlie does not. So, with two fish friendly girl friends coming over for dinner on Friday, I thought I'd get adventurous. I ended up making blackened salmon with this lemon dill quinoa salad. It was delish.
The toasted slivered almonds added the perfect buttery crunch.
Here's the recipe:
1 Cup of Quinoa
2 Cups of Low Sodium Chicken Stock (or water)
Zest from 1 Lemon
1/4 Cup of Slivered Almonds, Toasted
2 Tbs of Lemon Juice
2 Tbs of Extra Virgin Olive Oil
3 Tbs of Fresh Dill, Chopped
Salt to Taste
Cook the quinoa per the box instructions with either water or chicken stock for extra flavor. Toast the slivered almonds in a frying pan over low-medium heat with a little butter. Once quinoa is cooked, toss with all of the ingredients. Cool or serve immediately.