Ingredients
- 1 teaspoon plus 2 tablespoons olive oil
- 1 1/2 cups quinoa
- 2 3/4 cups water
- 1/4 teaspoon salt
- 1/2 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 1/2 tablespoons rice vinegar
- 1/3 cup chopped fresh mint
- 2 tablespoons minced green onions
- 1/2 cup slivered almonds, toasted
Preparation
Step 1
1. Grab a medium saucepan with a lid and heat 1 teaspoon of the oil over medium heat. Add the quinoa and saute it around until it starts to smell a little nutty, about 2 minutes. Add the water and salt and bring it to a boil. Cover, reduce the heat, and let that simmer until the quinoa is tender, 15 to 18 minutes. If the quinoa is ready but there is water left at the bottom, just drain it in your mesh strainer, return it to eh pot, and cover it with a towel while you get your other shit in order.
2. Mix together the lemon zest, lemon juice, vinegar, and remaining 2 tablespoons olive oil in a small glass. After the quinoa has cooled for a couple of minutes, add the lemon dressing, mint, and green onions to it. Toss well and fold in the almonds. taste to see if you want more salt or mint. Serve at room temperature or cold.