Quinoa Salad/SideSubmitted by: TANRAZZ
IntroductionVegan dish that can be served hot, cold, or room temp. Vegan dish that can be served hot, cold, or room temp.
1 cup raw, rinsed quinoa
2 cups water
1/2 bunch asparagus, trimmed and chopped
1/2 cup dried, sugar-free cranberries (or other dried fruit)
1/2 cup toasted slivered almonds
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 Tbsp extra virgin olive oil
salt, chopped fresh cilantro, chopped roasted garlic, and chopped raw red onion to taste
You can cook quinoa in vegetable or chicken broth to add flavor. This is a very forgiving recipe, and it encourages experimentation--add the stuff you like. It keeps for at least 4 days in the fridge and can be eaten heated or cold, so it makes for a great grab-and-go meal. Add protein, such as tofu or chicken, as desired for a little more protein. This is also good with other raw veggies like bell peppers, summer squash, carrots, chopped spinach, kale, etc.
2. While quinoa is cooking, combine dressing ingredients--shake it all together in a jar or whisk it together in a bowl.
3. Once quinoa is cooked, dress immediately.
4. If serving as a hot dish, add asparagus, cranberries, and almonds, then serve. If serving as a cold dish, allow quinoa to cool about 20 minutes on the counter, then chill in fridge. Add asparagus, cranberries, and almonds just before serving.
Serving Size: 5 1-cup servings