Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Maureen Callahan
Recipe by Cooking Light July 2006

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Yield:
10 servings (serving size: about 1/2 cup)
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Ingredients

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Directions

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  • To prepare dressing, combine first 6 ingredients in a small bowl; stir with a whisk until well blended.

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  • 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.

Nutrition Facts

170 calories; calories from fat 28%; fat 5.2g; saturated fat 0.6g; mono fat 3.1g; poly fat 1.1g; protein 3.5g; carbohydrates 28.8g; fiber 2.7g; iron 2.4mg; sodium 245mg; calcium 34mg.
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