Friday, September 24, 2010

Cranberry Quinoa Salad Recipe
Recipe by:


Uncooked Quinoa (rinsed well in hot water)
1/2 cup cranberries
1/2 cup chopped cucumber (the original recipe called for celery.)
1/2 cup shredded carrot
1/4cup green onions chopped
1/4 cup slivered almonds, toasted

3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

In a saucepan, bring to boil a few cups of water.

(ok, I hate measuring and remembering how much Quinoa to water so I boil it after rinsing like pasta. Then drain it in a fine mesh strainer really well. )
After its boiling, add your Quinoa and boil about 15 min. Drain with the fine mesh strainer.

Let stand for about 5 minutes and fluff with a fork.

In a serving bowl, combine the Quinoa, cranberries, cucumber,carrot,green onions and almonds.

In a bowl (or jar to mix by shaking) combine the dressing ingredients; mix or shake.

Pour over salad and toss to coat. Serve at room temperature or chilled.


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