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1 cup quinoa
4 teaspoons Gefen Olive Oil, divided
2 yellow peppers, cubed
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
4 scallions
1/4 teaspoon red pepper flakes
1 teaspoon Gefen Parsley Flakes
2 cups water
1 teaspoon salt
2 medium zucchini, cut into half-circles
1 large celery stalk, diced
dash pepper
1/2 cup toasted slivered almonds
1 lime, cut into wedges
Place quinoa in a fine sieve or strainer and rinse under cold water.
In a medium pot, heat two teaspoons of olive oil over medium heat. Add yellow pepper, garlic, scallions, and red pepper flakes. Cook until the pepper is a bit tender, about five minutes.
Stir in quinoa, parsley flakes, water, and salt.
Bring to a boil, reduce heat to simmer, cover and cook about seven to eight minutes. Add zucchini and continue to cook an additional five to eight minutes. The quinoa should not be too mushy. Remove from heat.
Stir in celery, remaining two teaspoons oil, pepper and toasted almonds. Let cool to room temperature.
Squeeze a bit of lime over salad before serving, or serve with lime wedges. Serve cold or at room temperature.
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