Monday, October 21, 2013

Lemon Dill Quinoa Salad

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.

Stay hungry!

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