We’re thrilled to feature guest chef Caroline Artiss—renowned chef, author, and social media influencer with over 20 years of experience in the food industry. From launching her own YouTube cooking show to competing on BBC America’s Chef Race and filming her own series for Malaysian TV, Caroline brings a world of culinary expertise to this delicious recipe!
A bright, refreshing salad that’s full of texture and flavor. Nutty quinoa forms the base, while fresh herbs, lemon zest, and crunchy toasted almonds bring it to life. It’s perfect as a side or light lunch topped with your Pasture Project chicken.
Serves: 2 | Prep Time: 15 mins | Cook Time: 15 mins
Ingredients:
- 1 cup uncooked quinoa (white or tri-color)
- 2 cups water
- ½ teaspoon salt
- Zest of 1 lemon
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- ⅓ cup sliced almonds, toasted
- Salt and freshly ground black pepper, to taste
- Lemon dressing from our Chicken & Roasted Vegetable Salad
Instructions:
-
Cook the quinoa:
Rinse quinoa under cold water in a fine mesh sieve. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool slightly. -
Toast the almonds:
While the quinoa cooks, toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring often, until golden and fragrant. Set aside to cool. -
Assemble the salad:
In a large bowl, combine the cooled quinoa with lemon zest, chopped herbs parsley, mint, and cilantro, and toasted almonds. Toss well. Season. -
Serve:
Enjoy immediately, or keep in your meal prep containers and serve with the lemon dressing when ready to eat.
