2 cups (500 mL) So Nice Almond Unsweetened almond beverage
¼ cup (60 mL) extra virgin olive oil
¼ cup (60 mL) lemon juice
½ tsp (2 mL) black pepper, freshly ground
¼ tsp (1 mL) salt
½ cup (125 mL) fresh parsley
½ cup (125 mL) fresh dill
¼ cup (60 mL) fresh chives
¼ cup (60 mL) fresh basil
2 green onions
¼ cup (60 mL) toasted flaked almonds (optional)
1. Rinse the quinoa in water and drain well. In a small saucepan, set over high heat, bring the quinoa and So Nice to a boil.
2. Reduce heat to a low simmer and cook, uncovered (to avoid foaming) until all the So Nice is absorbed, about 15 to 18 minutes, watching so that it doesn’t burn. Set aside to cool.
3. Grate the zest of lemon and place in a large bowl together the olive oil, lemon juice, pepper and salt. Finely chop the parsley, dill, chives and basil, and finely slice the green onions. Place prepared quinoa, chopped herbs and green onion into the bowl with the vinaigrette. Combine ingredients just until salad is evenly mixed.
4. Cover and chill for 1 hour before serving, for best results. This salad can also be made a day ahead. Sprinkle with toasted almond flakes to garnish before serving, if desired.
Tip:Rinsing the quinoa before cooking removes the naturally occurring bitterness from the outer layer of the quinoa, so this step helps ensure perfect quinoa every time.
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