People often have a misconstrued notion of a what a salad can be. To unlock a salad’s full potential, you have to think outside the box and get creative. You won’t need leafy greens for this salad, but you will need a series of vegetables and some quinoa. One could argue that this is more of a Buddha bowl than a salad, but you do serve it cold. For that reason, it is a quinoa salad, not a salad where quinoa is simply an extra topping. <\/p>\n\n\n\n
This is truly a one pot recipe, aside from the fact that you have to toast the almonds in the oven for about 7 minutes. To set up flavor for the quinoa, you’ll saut\u00e9 the bell pepper, garlic scallions, and red pepper flakes. Once you brown those ingredients and they are fragrant, stir in the quinoa, cover, and simmer. At the halfway point of the quinoa’s cooking process, you will add the zucchini. This step is integral because that’s how you avoid mushy zucchini. <\/p>\n\n\n\n
After cooking, allow the quinoa mixture to cool before spooning into containers. You’ll refrigerate the salad overnight to cool properly. Serve the next day with optional garnishes. <\/p>\n
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Quinoa, which is used like a grain but is really a seed, can be found at natural foods stores and many supermarkets.<\/p>\n","protected":false},"author":2,"featured_media":42263,"comment_status":"closed","ping_status":"closed","template":"","tags":[1985,2042,2159,2252,2265,2652,2896,2938,5484,9451,9587],"recipe_category":[1789,1791,1792,1793],"yoast_head":"\n