| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 3g | 37g |
| sugars | fibre | protein | salt |
| 15g | 8g | 10g | 0.03g |
Why I Love Finnish Almond Quinoa Salad
Oh, how I adore the Almond Quinoa Salad — a fusion of Finnish inspiration and the nutritional powerhouse that is quinoa, peppered by the crunch of almonds. The first time I prepared this dish, it was an instant hit in my household. It was a gustatory journey to the heart of Europe but also managed to encapsulate my love for natural, fresh ingredients. It is a perfect representation of diversity, combining distinct flavors to create a coherent and delicious whole. This recipe is not just a concoction of ingredients; it’s an exploration of cultural aesthetic and the age-old adage — food is a universal language.
Flavors and Inspirations
It is impossible to reference this Almond Quinoa Salad without mentioning Chef Alain Ducasse, whose emphasis on simplicity and fresh produce is mirrored in this recipe. Finely chopped fresh dill and parsley lend a burst of herby freshness, contrasted beautifully with the mildly sweet and tart dried cranberries. The chopped cucumber adds a refreshing crunch, further elevated by the textural delight of chopped almonds. The dressing, a simple mix of extra-virgin olive oil and apple cider vinegar, brings all these eclectic flavors and textures together, enhanced by the seasoning of salt and black pepper.
A Versatile Delight
What I absolutely love about this Almond Quinoa Salad is its versatility. It effortlessly straddles the line between a hearty main course and a sophisticated side dish. It pairs nicely with a grilled salmon fillet, enhancing the richness of the seafood. Conversely, it goes well with a classic roast leg of lamb, where its lightness can balance the robust, deep flavors of the meat. It’s not just a dish; it’s a culinary chameleon.
In sum, this Almond Quinoa Salad has left an indelible mark on my cooking journey. It reminds me of summer afternoons in California—the fresh ingredients whispering stories of sunshine and sea breeze—and echoes the harmonious marriage of my Western upbringing with my Eastern roots. Every bite strikes a chord of joy; it’s the symphony of flavors that plays on, bite after delicious bite, making it particularly special to me.
What You’ll Need
- 1.5 cups of quinoa
- 3 cups of water
- 1.5 cups of chopped almonds
- 3/4 cup of chopped fresh dill
- 3/4 cup of chopped fresh parsley
- 1.5 cups of dried cranberries
- 1.5 cups of chopped cucumber
- 1/2 cup of extra-virgin olive oil
- 1/4 cup of apple cider vinegar
- Salt and ground black pepper to taste
Method
Step One
Begin by rinsing the quinoa thoroughly under cold water. After rinsing, transfer the quinoa to a medium-sized saucepan and add in the 3 cups of water. Over medium heat, let the mixture come to a boil.
Step Two
Reduce the heat to low, cover the saucepan and let the quinoa simmer. Continue to simmer until the water has fully absorbed into the quinoa. This should take about 15 to 20 minutes. Once done, remove the saucepan from heat and let it sit covered for an additional 5 minutes.
Step Three
While the quinoa is sitting, chop up your fresh dill, fresh parsley and cucumber. Also, make sure your almonds are properly chopped.
Step Four
After the quinoa has sat for 5 minutes, uncover it and fluff it gently with a fork. Transfer the fluffy quinoa to a large bowl and set it aside to cool to room temperature.
Step Five
Once the quinoa has cooled, add in the chopped almonds, chopped dill, chopped parsley, dried cranberries, and chopped cucumber. Toss all this together until the ingredients are well distributed.
Step Six
Finally, pour over the extra virgin olive oil, apple cider vinegar, and add salt and black pepper to your liking. Toss the salad again until everything is well mixed and coated. Your Almond Quinoa Salad is ready to be enjoyed!
