Quinoa Salad

1 C. uncooked quinoa, rinsed
2 C. water
½ C. shredded carrot
½ C. diced celery
½ C. diced red onion
¼ C. cranberries
¼ C. chopped toasted almonds

1 small diced shallot
Zest of half a lemon
Juice of half a lemon
¼ C. olive oil (try an herb flavored oil for more flavor)
2 t. honey (may want more or less)
Salt and pepper to taste

Soak quinoa for five minutes, then rinse. Bring 2 C. water to boil in a medium to large sauce pan. Cook quinoa uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture. In a medium serving bowl, mix all ingredients for the dressing except the oil. Whisk the oil into the dressing mixture slowly for about two minutes. Add the quinoa and rest of the ingredients to the dressing bowl mix well. Chill for two to three hours. Serve warm or cold with a lean protein like chicken breast, tilapia or turkey breast.
• Make extra dressing to marinade some chicken, tilapia or turkey breast. Marinade for at least 30 minutes or up to 3 hours.
• Make this dressing for other salads.
• Try an orange instead of lemon to change it up.

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