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Quinoa-Almond Salad
Quinoa-Almond Salad
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Prep Time:
10 minutes
Total Time:
50 minutes
Wholesome quinoa-almond salad recipe, quick and easy side dish from Betty Crocker's Heart Healthy Cookbook. Ready in under an hour!
Ingredients:
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup coarsely shredded carrot (about 1 small)
  • 1/4 cup sliced almonds, toasted*
  • 1/4 cup dried cherries or cranberries
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons canola or soybean oil
  • 2 tablespoons balsamic vinegar
  • Dash of pepper
Instructions:
  • In a 2-quart saucepan, bring quinoa, water, and salt to a boil. Stir occasionally, then reduce heat to low, cover, and simmer for 12 to 15 minutes until tender.
  • Take the saucepan off the heat and allow it to sit for 5 minutes. Fluff the quinoa with a fork and let it cool for 15 minutes.
  • Whisk together all vinaigrette ingredients in a small bowl until well combined.
  • Combine the vinaigrette, quinoa, and remaining salad ingredients in a large bowl. Enjoy warm or chill in the refrigerator for about 4 hours before serving.

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