Summer Quinoa Salad w/ sweet peppers, zucchini and almonds

Farmhouse Delivery (thank you!) has just delivered their first bin and we can get our new agricultural adventure started! The lettuce is wonderful, pears are oh-so-crunchy, the corn has the grill ready on the patio… and I’ll get one of the peppers and one zucchini to make a healthy, easy and QUICK quinoa salad.

Ingredients / What you need

90 gr. / 3.5 oz of quinoa, rinsed
1 zucchini, cubed
2 stems of celery, cubed
1 small sweet pepper, red or yellow, deseeded, diced
30 gr. / 1 oz of almonds
1 pinch of coarse salt
4 stems of fresh thyme, minced
1 garlic clove, smashed
150 ml / 5.2 oz of water
1 lemon or lime, juice
3 tbsp of EVOO
1/3 of a Hatch chile pepper, minced (It’s Hatch season!)

How to make the Summer Quinoa Salad

  1. Roast the almonds in the oven at 180 C / 356 F. Toast the almonds for about 5-7 minutes and when they’re crunchy take them out and put ’em in a bowl.
  2. Rinse the quinoa under cold water and drain
  3. Warm two tbsp of olive oil in a pan or a wok and add the pepper cubes, garlic, chili pepper and sauté for about 5 minutes.
  4. Add quinoa, minced thyme, water and salt for about 7 minutes.
  5. Add the zucchini cubes and cook for about 5 minutes. When the quinoa is ready, remove from heat.
  6. Add the celery cubes, the almonds, a tbsp of EVOO and mix.
  7. Add salt to taste, let it cool down and add the lemon or lime juice.
  • Wanna add dairy? Add Feta or goat cheese 
  • Wanna add carbs? Warm up some Naan bread, slice it and voilà 


The original recipe comes from Piatti Vegetariani / Carla Bardi / Gribaudo.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s