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Prep 10min
Total50min
Servings6
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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
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Steps
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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To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Adding toasted nuts to grains, such as quinoa, really brings out the flavor. Quinoa is higher in unsaturated (good) fats and lower in carbohydrates than most grains and is considered a complete protein, so there are many reasons to include it in a heart-healthy diet.
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