Middle Eastern Quinoa Salad

Cook the quinoa according to the package instructions.

• 1⁄3 cup Quinoa

Finely chop the dates, onion, sun-dried tomatoes, mint and parsley. Add everything to a bowl except the onions.

• 1.1 oz Dates, dried
• 1 Onion, yellow (~ 2.8 oz)
• 1.1 oz Tomatoes, sun-dried, in oil
• 15 leaves of Mint, fresh (~ 0.4 oz)
• 4 twigs of Parsley, fresh or frozen (~ 2 ⁠½ tsp)

Toast the almonds on medium heat in a non-stick frying pan without oil until golden brown and add to the bowl.

• 1 ⁠½ Tbsp Almonds, chopped

Heat the olive oil in the pan over medium heat. Fry the onions until translucent. Deglaze with balsamic vinegar and reduce completely.

• 1 tsp Olive oil
• 2 ⁠½ Tbsp Balsamic vinegar

Add the quinoa and onions to the bowl and mix well. Season with lime juice, salt, and pepper.

• ½ Lime, organic (~ 0.7 oz)
• Salt
• Black pepper

Enjoy your meal!