In a medium saucepan, bring 1 3/4 cups lightly salted water to a boil over high heat. Stir in the quinoa and reduce the heat to low. Cover and simmer for 15 to 20 minutes, until the water is avsorbed. Remove the pan from the heat and let stand for 5 minutes.
Meanwhile, make the dressing- In a small bowl, whisk together the lemon juice and oil.
In a large bowl, combine the quinoa, celery, bell pepper, and basil. Add the dressing and toss well. Season with salt and pepper to taste. Sprinkle the salad with the slivered almonds and serve warm or at room temperature.
Originally Submitted
2/26/2011
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