Lemon Herbed Quinoa with Toasted Hazelnuts
It’s all about the herbs in this flavorful quinoa salad.
Servings 4 Servings
- 1/2 cup raw hazelnuts
- 2 1/2 cups cooked quinoa
- 1/4 cup chopped parsley
- 1/4 cup chopped lemon verbena
- 2 tablespoons chopped chives
- 2 tablespoons chopped dill
- 2 tablespoons chopped oregano
for the dressing:
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
Add the hazelnuts to a dry skillet over medium heat. Toast until skins have started to brown and are loosening from the nut. Remove pan from heat and transfer nuts to a paper towel lined plate.
Rub the hazelnuts between the paper towels to remove the skins. Don't worry if not all the skins are removed - just as many as you can.
Transfer hazelnuts to a cutting board and roughly chop.
In a large mixing bowl, add quinoa and herbs. Add the hazelnuts and stir everything together.
Whisk together the dressing ingredients and pour it over the salad. Mix the dressing into the salad until evenly combined.
Taste and season with a touch more salt and pepper if desired.
Calories: 281kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 390mg | Fiber: 6g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 21.4mg | Calcium: 92mg | Iron: 3.8mg