Wednesday, February 4, 2015

Paleo Quinoa Almond Salad

  • 1 cup uncooked quinoa, well rinsed
  • 2 cups water
  • 1/2 tsp.salt
  • 1/2 cup shredded carrot 
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup cranberries
  • Balsamic Vinaigrette
  • 2 tbsp chopped fresh spinach
  • 2 tsp. olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 10 to 15 minutes or until tender. Remove from heat and let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
In a bowl, Beat all vinaigrette ingredients with whisk. Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled. Enjoy!

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