We love the color and texture of red quinoa, but regular quinoa also works well.
- 1 2/3 cups water
- 1 cup red quinoa
- 1/4 cup sliced almonds, toasted
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 2 teaspoons dark sesame oil
- 1/4 teaspoon kosher salt
- 3 green onions, thinly sliced
How to Make It
Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Stir in almonds, juice, oils, salt, and onions.
Balsamic and Grape Quinoa: Prepare quinoa as directed in main recipe; drain. Place quinoa in a bowl. Add 2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon white balsamic vinegar, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 20 halved seedless red grapes, stirring to combine.
Lemon-Snap Pea Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1 cup diagonally halved sugar snap peas, 1/4 cup fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon chopped fresh thyme, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring to combine.