Quinoa-Almond Salad

 

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

• 1 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.
• 2 Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
• 3 In small bowl, beat all vinaigrette ingredients with whisk.
• 4 Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled.