Kosher quinoa

Quinoa is kosher for passover! Thank goodness, because I was running out of ideas. Plus, this gave me a way to use the dijon mustard dressing I had stored from a few nights ago.

I decided on Martha's Quinoa Salad with Toasted Almonds. Of course, I didn't have almonds so I made due with Walnuts. I added in some bell pepper and zucchini and I was good to go.

And it was miraculously yummy!

Recipe (courtesy of Marths Stewart): 

Ingredients

• 1/4 cup slivered almonds
• 1/2 cup (3 ounces) quinoa
• 4 teaspoons olive oil
• 1 yellow bell pepper ribs and seeds discarded, cut into 1/2-inch chunks
• 2 garlic cloves minced
• 2 scallions thinly sliced
• 1/8 teaspoon red-pepper flakes
• 1 teaspoon chopped fresh thyme plus more for garnish (optional)
• 1/4 teaspoon coarse salt
• 1 medium zucchini halved lengthwise and sliced 1/2-inch thick
• 1 large celery stalk diced
• 1 lime halved

Directions

1. Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
   
2. In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.
   
3. Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.
   
4. Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into two containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.
   

http://www.marthastewart.com/256026/quinoa-salad-with-toasted-almonds