Quinoa, Cranberry and Almond Salad
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| Servings |
| 4 |
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Quinoa, Cranberry and Almond Salad
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Ingredients
- 1cup quinoarinsed and drained
- 2cups water
- 1/2cup chopped juice-dried cranberries
- 1/4cup toasted sliced almonds
- 3tablespoons chopped fresh flat-leaf parsley
- 2 scallionsfinely chopped
- 2tablespoons lemon or lime juice
- 2tablespoons extra virgin olive oil
- 1/8teaspoon sea salt
- 1/8teaspoon Ground black pepper
Servings:
Instructions
- In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Cover and refrigerate for at least 1 hour, or until chilled.
- Add the cranberries, almonds, parsley, and scallions to the quinoa and toss to mix.
- In a small bowl, whisk together the lemon, or lime juice, oil, salt, and pepper. Pour the dressing over the quinoa mixture and toss well to combine. The salad can be stored in the refrigerator for 2 to 3 days.
