1/2 cup sliced almonds
3 tablespoons sugar
1/2 cup white wine vinegar
2 tablespoons sugar
2 tablespoons chopped fresh parsley
2 tablespoons olive oil or vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups water
1 cup uncooked quinoa
1/4 teaspoon salt
1/2 cup match-stick cut carrots
1/2 cup chopped celery
1/2 cup sliced green onions
1/2 cup sliced diagonally fresh pea pods, tips and strings removed
1/2 cup chopped red bell pepper
Melt butter in small skillet until sizzling; add almonds and 2 tablespoons sugar. Cook over medium heat 4-5 minutes or until sugar melts and almonds are golden brown. Watch closely to prevent burning. Remove from heat; stir in remaining 1 tablespoon sugar. Quickly spread onto waxed paper; cool completely. Break into pieces. Set aside.
Combine all dressing ingredients in small jar with tight-fitting lid; shake well. Set aside.
Combine water, quinoa and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium-high heat 5 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 12-15 minutes or until water is absorbed. Remove from heat; let cool 15 minutes.
Combine almonds, cooked quinoa and all remaining salad ingredients in large bowl. Pour dressing over salad; stir until well mixed. Refrigerate at least 2 hours to blend flavors.
- If quinoa is not prewashed, line strainer with cheesecloth and rinse quinoa before cooking.
- Quinoa is a very versatile grain which can be used as a substitute for rice in a main dish, side dish or salad.