Gordon Ramsay's Quinoa Salad
Recipe GLPRb814de1219ac83
A vibrant and nutrient-dense salad featuring fluffy quinoa paired with fresh cucumber, cherry tomatoes, toasted almonds, mint, and a bright lime vinaigrette. This dish is naturally gluten-free, dairy-free, and vegan, making it a wholesome choice for any meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2 cups quinoa (any variety)
3 cups vegetable or chicken stock
1/2 cup flaked almonds
1/2 large cucumber, peeled, deseeded and cut into half moons
5 oz cherry tomatoes, halved
4 tbsp raisins
4 scallions, trimmed and finely chopped
1/2 bunch fresh mint leaves, roughly chopped
1 Juice of 1 lime
3 tbsp olive oil
Sea salt and freshly ground black pepper to taste
Directions
Place the quinoa in a fine-mesh strainer and rinse thoroughly under cool running water for at least 2 minutes. This removes the natural bitter coating and ensures a better texture.
Drain the quinoa completely and transfer to a medium saucepan. Add the stock and bring to a boil over high heat, then cover with a lid.
Reduce the heat to low and simmer gently for 15 minutes. Turn off the heat, keep the lid on, and let the quinoa rest for 5 minutes.
Fluff the quinoa with a fork and spread it out on a baking sheet or large plate to cool quickly to room temperature.
While the quinoa cools, spread the almonds in a single layer in a dry skillet over medium-high heat. Toast for 2 to 3 minutes, stirring frequently, until golden and fragrant. Be attentive as they can brown quickly.
Transfer the toasted almonds to a large salad bowl.
Add the cooled quinoa, cucumber, cherry tomatoes, raisins, scallions, and fresh mint to the bowl. Toss everything together gently to combine.
Season the salad with sea salt and freshly ground black pepper to your taste.
Drizzle the lime juice and olive oil over the salad and toss once more to coat evenly.
Serve immediately at room temperature or chilled, as preferred.
