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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With protein-rich quinoa, dried fruit, and almonds, this salad is a good snack before or after exercise and a nice side dish with grilled pork. Or add feta cheese or shredded rotisserie chicken to make it a main dish. From Cooking Light, JULY 2006. orange juice, extra virgin olive oil, low-fat buttermilk, honey, salt, black pepper, uncooked quinoa, water, green onions, sweetened dried cranberries (Craisins), fresh parsley, sliced almonds cvt Ingredients:
dressing |
1/4 cup fresh orange juice |
2 tablespoons extra virgin olive oil |
1 1/2 tablespoons low-fat buttermilk |
2 teaspoons honey |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
salad |
1 1/3 cups (1/2 pound) uncooked quinoa |
2 3/4 cups water |
1/2 teaspoon salt |
1 cup (thinly sliced) green onions |
1 cup sweetened dried cranberries |
1/3 cup chopped fresh parsley |
3 tablespoons sliced almonds, toasted |
Directions:
1. To prepare dressing, combine first 6 ingredients in a small bowl; stir with a whisk until well blended.
2. To prepare salad, place quinoa in a large nonstick skillet; cook 4 minutes over medium heat, stirring frequently. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
3. Combine quinoa, 2 3/4 cups water, and 1/2 teaspoon salt in a large saucepan; bring to a boil. Cover and reduce heat; simmer 20 minutes or until liquid is absorbed. Remove from heat, and cool to room temperature. Stir in dressing, onions, and the remaining ingredients. Cover and chill.
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