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Make-Ahead Dairy and Gluten-Free Almond and Fresh Herb Quinoa Salad

This recipe for Gluten Free Quinoa Salad with Almonds and Herbs by Voula Halliday totally fits the bill as a fantastic dairy-free make-ahead vegan lunch for Christmas Day. 
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8 people
Calories 330kcal
Author Abbey Sharp

Ingredients

  • 1 cup quinoa 250 mL
  • 2 cups So Nice Almond Unsweetened almond beverage 500 mL
  • 1 lemon
  • 1/4 cup extra virgin olive oil 60 mL
  • 1/4 cup lemon juice 60 mL
  • 1/2 tsp black pepper freshly ground, 2 mL
  • 1/4 tsp salt 1 mL
  • 1/2 cup fresh parsley 125 mL
  • 1/2 cup fresh dill 125 mL
  • 1/4 cup fresh chives 60 mL
  • 1/4 cup fresh basil 60 mL
  • 2 green onions
  • 1/4 cup toasted flaked almonds 60 mL, optional

Instructions

  • Rinse the quinoa in water and drain well. In a small saucepan, set over high heat, bring the quinoa and So Nice to a boil.
  • Reduce heat to a low simmer and cook, uncovered (to avoid foaming) until all the So Nice is absorbed, about 15 to 18 minutes, watching so that it doesn’t burn. Set aside to cool.
  • Grate the zest of lemon and place in a large bowl together the olive oil, lemon juice, pepper and salt. Finely chop the parsley, dill, chives and basil, and finely slice the green onions. Place prepared quinoa, chopped herbs and green onion into the bowl with the vinaigrette. Combine ingredients just until salad is evenly mixed.
  • Cover and chill for 1 hour before serving, for best results. This salad can also be made a day ahead. Sprinkle with toasted almond flakes to garnish before serving, if desired.

Nutrition

Calories: 330kcal