Quinoa and zucchini salad
Description
The salad is quick and easy to prepare. Preheat the oven to 170 degrees. Toast the almonds until crisp and lightly browned, about 7 minutes. Remove from the oven and set aside. Meanwhile, place the quinoa in a fine sieve and rinse under cold running water. In a medium saucepan, heat 2 teaspoons of olive oil over medium heat. Add bell pepper, garlic, green onions, and crushed red pepper. Cook for about 5 minutes. Stir in quinoa, thyme, 1 cup of water, and 1/4 teaspoon of salt. Bring to a boil, reduce heat, cover, and simmer for 7 minutes. Add zucchini, cover, and continue cooking until the quinoa is tender, for 5 to 8 minutes more. Remove the saucepan from heat. Stir in celery, toasted almonds, and the remaining 2 teaspoons of oil; season with salt. Let cool to room temperature. Just before serving, squeeze lime juice over the salad. Serve with lime wedges and thyme, if desired. The salad is ready to serve.