How about a quinoa salad with roasted almonds and blackberries? Today I have this (almost too) simple basic quinoa recipe for you. I now prepare quinoa every week, because it is so versatile and easy to make.
I cook several portions for myself right away. In a airtight sealed container, quinoa can be kept in the refrigerator for a few days, which saves a lot of time.
By the way, on my blog there is already a quinoa recipe with baked sweet potatoes and zucchini. Hm, delicious!
There I also wrote you together, why quinoa is so healthy at all. It is always helpful to remember this.
But today there is the “raw” quinoa salad variant. I would say that this quinoa salad is even faster to prepare, especially if you have already cooked the quinoa like me.
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How to Make the Quinoa Salad Yourself
First cook the quinoa according to the package instructions.
Coarsely chop the almonds and fry them in a coated pan until golden brown.
Wash the vegetables and cut them into pieces.
For the dressing I made it very easy for myself as the whole recipe is very simple. And in addition, the salad is later mixed with the red beet hummus, then I personally do not need a big dressing. Mix 2 tablespoons of ponzu and 1 tablespoon of apple vinegar in a bowl.
Put the finished quinoa in a bowl, add the sliced vegetables and the almonds. Drizzle the dressing over the quinoa. Wash the blackberries and spread them on the salad.
I will link the recipe of red beet hummus here. Be sure to check it out, because the dip gives the salad that extra something!
I hope you liked the recipe and you try it. Enjoy your meal!
If you like this recipe, I would be happy if you share it on Pinterest!
Quinoa Salad With Roasted Almonds and Blackberries
- ~ 1/2 cup quinoa uncooked (80 g)
- 0.5 oz. almonds 15 g
- 2.6 oz. radish 75 g
- 1/2 paprika red
- 1 carrot
- 1.4 oz. red beet cooked (40 g)
- 2 tbsp. ponzu
- 1 tbsp. cider vinegar
- First cook the quinoa according to the package instructions.
- Coarsely chop the almonds and fry them in a coated pan until golden brown.
- Wash the vegetables and cut them into pieces.
- Dressing: Mix 2 tablespoons ponzu and 1 tablespoon apple vinegar in a bowl.
- Put the finished quinoa in a bowl, add the sliced vegetables and the almonds. Drizzle the dressing over the quinoa. Wash the blackberries and spread them on the salad.
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