QUINOA-ALMOND SALAD

Quinoa-Almond Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this nutty quinoa-almond salad recipe that's ready in less than an hour - perfect for a side dish.

Provided by By Betty Crocker Kitchens

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup uncooked quinoa, rinsed
2 cups water
1/2 teaspoon salt
1/2 cup coarsely shredded carrot (about 1 small)
1/4 cup sliced almonds, toasted*
1/4 cup dried cherries or cranberries
2 tablespoons chopped fresh parsley
2 tablespoons canola or soybean oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
Dash of pepper

Steps:

Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender.
Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
In small 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.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g