Ingredients:
- 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
Directions:
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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