Crunchy Quinoa Almond Cranberry Salad

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Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water or low sodium chicken stock
• 1/2 cup shredded carrots
• 1/4 cup toasted slivered almonds
• 1/4 cup dried cranberries
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Directions

Heat quinoa and water to boiling in a 2 quart saucepan; reduce heat and simmer covered for 12-15 minutes or until tender.

Remove pan from heat and let sit 5 minutes then fluff quinoa with a fork and cool to room temperature.

Add carrots, almonds, cranberries and parsley to blend.

Mix oil and vinegar together and drizzle over quinoa salad; mix well.

Serve warm or refrigerate for a chilled whole grain salad.

Yield

6 servings

Nutrition Facts

210 calories
77 calories from fat (37%)
9g fat
1g saturated fat
0mg cholesterol
12mg sodium
29g carbohydrates
3g fiber
8g sugars
5g protein