With protein-rich quinoa, dried fruit, and almonds, this salad is a good snack before or after exercise and a nice side dish with grilled pork. Or increase the serving size to 3/4 cup and add feta cheese or shredded rotisserie chicken to make it a main dish.
Yield:
10 servings (serving size: about 1/2 cup)
Nutritional Information
Calories
170
Caloriesfromfat
28 %
Fat
5.2 g
Satfat
0.6 g
Monofat
3.1 g
Polyfat
1.1 g
Protein
3.5 g
Carbohydrate
28.8 g
Fiber
2.7 g
Cholesterol
0.0 mg
Iron
2.4 mg
Sodium
245 mg
Calcium
34 mg
Ingredients
Dressing:
1/4 cup
fresh orange juice
2 tablespoons
extravirgin olive oil
1 1/2 tablespoons
low-fat buttermilk
2 teaspoons
honey
1/2 teaspoon
salt
1/8 teaspoon
freshly ground black pepper
Salad:
1 1/3 cups
uncooked quinoa
2 3/4 cups
water
1/2 teaspoon
salt
1 cup
thinly sliced green onions
1 cup
sweetened dried cranberries
1/3 cup
chopped fresh parsley
3 tablespoons
sliced almonds, toasted
Preparation
To prepare dressing, combine first 6 ingredients in a small bowl; stir with a whisk until well blended.
To prepare salad, place quinoa in a large nonstick skillet; cook 4 minutes over medium heat, stirring frequently. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
Combine quinoa, 2 3/4 cups water, and 1/2 teaspoon salt in a large saucepan; bring to a boil. Cover and reduce heat; simmer 20 minutes or until liquid is absorbed. Remove from heat, and cool to room temperature. Stir in dressing, onions, and the remaining ingredients. Cover and chill.
Note:
July 2006
Ratings and Reviews ()