I particularly love this salad/quinoa. The flavors create a perfect harmony. It’s fresh, light and hearty all at once. The sauteed shallots and red peppers give the quinoa a rich, deep flavor and the cucumbers a fresh pop. While the arugula offers a bit of spicy contrast. This would also be delicious with some crumbled feta and roasted or grilled diced chicken.
Adapted From | Giada De Laurentiis
Cook’s Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using
Find it online: https://soffiawardy.com/crunchy-garden-quinoa/