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Quinoa-Almond Salad

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.

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  • Prep Time 10 min
  • Total Time 50 min
  • Servings 6

Ingredients

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

Balsamic Vinaigrette

2
tablespoons chopped fresh parsley
2
tablespoons canola or soybean oil
2
tablespoons balsamic vinegar
1/2
teaspoon salt
Dash of pepper

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
400mg
400%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
4%;
Calcium
4%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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