- 1/4 c slivered almonds
- 1/2 c (3 ounces) quinoa
- 4 tsp. olive oil
- 1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
- 2 garlic cloves, minced
- 2 scallions, thinly sliced
- 1/8 tsp. red-pepper flakes
- 1 tsp. chopped fresh thyme, plus more for garnish (optional)
- 1/4 tsp. coarse salt
- 1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
- 1 large celery stalk, diced
- 1 lime, halved
- Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
- In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.
- Stir in quinoa, thyme, 3/4 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat. (Drain excess water if needed)
- Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.