Lunchbox Love: Quinoa Salad with Toasted Almonds

The most challenging meal of the day for the Gluten Free Frau is definitely lunch. I try to make something that will last me a few days, since coming up with creative lunch options is difficult.  This week I decided to try a new quinoa salad recipe.  I love quinoa and all of its protein-filled yumminess.  I made two small changes to this recipe:  I added 1/4 teaspoon red pepper flakes and used a pinch of dried thyme, only because I did not have any fresh thyme on hand.  

Quinoa Salad with Toasted Almonds

Source: Whole Living

• 1/4 cup slivered almonds
• 1/2 cup (3 ounces) quinoa
• 4 teaspoons 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 teaspoon red-pepper flakes
• 1 teaspoon chopped fresh thyme, plus more for garnish (optional)
• 1/4 teaspoon coarse salt
• 1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
• 1 large celery stalk, diced
• 1 lime, halved

1. 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.
2. 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.
3. Stir in quinoa, thyme, 1 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.
4. 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.