What a perfect summer lunch dish! Or entree side dish. Light and refreshing, packed with veggies, and beneficial protein from quinoa. I'll certainly make this again!
Serves 4
Ingredients:
1 Cup uncooked quinoa
1/2 Cup macadamia nuts
1 Small garlic clove, minced
1 Small green onion, chopped
3/4 Cup seeded diced cucumber
1 Cup diced green apple
1/2 Cup diced green pepper
1/4 Cup diced celery
1/2 Red serrano chili, seeded and diced (I couldn't find so I used Jalepeno. I also used 2 because I like the extra kick)
Juice of 1 lemon
1 Tbsp agave nectar
Salt and pepper, to taste
Method:
1. Prepare quinoa according to package directions. In a small, dry skillet, toast the macadamia nuts until evenly browned, 3-4 minutes stirring often to prevent burning. Crush the nuts lightly with a knife.
2. In a large bowl, combine the cooked quinoa, nuts, and remaining ingredients. Toss and check for seasoning; add more lemon, salt, or agave nectar if necessary.
Serve room temp or chilled.
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