Sour cherry, red quinoa and spiced almond salad

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

By Nicola Graimes

Published 2015

  • About

The success of this salad is all about balance – you don’t want any single ingredient to dominate, instead it should ideally be a harmony of taste, texture and colour.


  • 60 g/ oz/scant ½ cup blanched almonds
  • ½


  • Soak the almonds in a bowl of water with the salt for 15 minutes until slightly softened. (This will help them take up the flavour of the harissa.) Drain and put them in a bowl with the harissa, turning to coat the nuts in the spice paste.
  • Preheat the oven to 180°C/350°F/Gas 4