Quinoa Salad with Zucchini, Raisins and Cinnamon
A savoury salad that integrates cinnamon might be just the trick to revitalize your quinoa salads!
Preheat the oven to 350°F (180°C).
Cut the zucchini in ¼ thick slices. Spread slices on a baking sheet, drizzle with a bit of olive oil, and sprinkle with salt and pepper. Broil for 5 minutes, and remove while still crunchy.
Rinse the quinoa and drain well. Cook in 2 cups of water along with the cinnamon and a pinch of salt. Bring to a boil, then reduce heat and cook for an additional 15 minutes. Set aside and let cool.
Dry roast the almonds in a hot pan for a few minutes making sure to not burn them.
Rehydrate the raisins by soaking them in a small bowl of warm water for 10 minutes.
Coarsly chop the cilantro and mint. Finely chop the green onion and grate the garlic. Cut the cherry tomatoes in half.
In a salad bowl, add the cooled quinoa, raisins (rinsed & drained), fresh herbs, grated garlic, green onion and broiled zucchini.
Top with the grilled almonds, a squeeze of fresh lemon juice and a drizzle of olive oil.