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Quinoa-Almond Salad

  • 6servings
  • 50minutes
  • 200calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, B12, C, E
MineralsCopper, Natrium, Manganese, Calcium, Iron, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Quinoa-Almond Salad

  2. 1 cup uncooked quinoa, rinsed

  3. 2 cups water

  4. 1/2 cup coarsely shredded carrot (about 1 small)

  5. 1/4 cup sliced almonds, toasted*

  6. 1/4 cup dried cherries or cranberries

  7. Balsamic Vinaigrette

  8. 2 tablespoons chopped fresh parsley

  9. 2 tablespoons canola or soybean oil

  10. 2 tablespoons balsamic vinegar

  11. 1/2 teaspoon salt

  12. Dash of pepper

Instructions Jump to Ingredients ↑

  1. Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender.

  2. Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.

  3. In small bowl, beat all vinaigrette ingredients with whisk.

  4. Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled.

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