Quinoa Salad

Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water until the water runs clear. This process removes the bitter taste of the quinoa.

Place the rinsed quinoa in a small pot, add 2 cups of water and a pinch of salt, and bring to a boil. After it boils, reduce the heat, cover, and cook for approximately 15 minutes until the water is completely absorbed. Remove the cooked quinoa from the heat and let it cool at room temperature.

Meanwhile, wash and dry the greens; the spring onions, parsley, and dill, in plenty of water. Finely chop all the greens. Remove the seeds from the tomatoes and dice them into small cubes.

Place a small pan over medium heat. Toast the slivered almonds without adding oil, stirring constantly for approximately 2-3 minutes until they turn slightly golden and release their aroma, then set aside.

In a large salad bowl, combine the cooled quinoa, chopped greens, and tomatoes.

In a separate bowl, whisk together olive oil, lemon juice, and salt to prepare the dressing. Drizzle the dressing over the salad and toss gently to combine all the ingredients.

Just before serving, sprinkle the toasted slivered almonds over the salad and, as a final touch, grate the zest of a fresh lime over the salad using a fine grater, then serve immediately.