I’m a low carb kind of gal, but quinoa is a carb I will eat because of the protein packed in this grain. If you have never tried quinoa before, it has a mild grainy tastes and it takes on the flavor of whatever it is paired with. Quinoa is considered one of those healthy super foods and can be used a lot of different ways. I tend to prefer the red quinoa, but I also like the regular quinoa.
I was craving a fruity quinoa salad and decided to throw some things together that I happened to have in the kitchen and what resulted was super yummy so I thought I would share. You literally could have this for breakfast, but it also makes a great side dish.
Dried cranberries (I used the “less sugar” variety)
Can of mandarin oranges
Sliced toasted almonds
cranberry pear vinaigrette.*
*I used flavored vinegar from The Enchanted Olive which is a local oil and vinegar shop near me. I make my own vinaigrette with these flavored vinegars and extra virgin olive oil. If you don’t have access to a store like this, you could use a fruity flavored white vinaigrette. I have also been able to find raspberry flavored white vinaigrette in the grocery store. I would not use anything creamy or thick. You want the dressing to be light.
Prepare the quinoa per directions. Add cranberries, blueberries and mandarin oranges (drained) and sliced toasted almonds to your desired amounts. There is no exact measurements to this recipe. Add the vinaigrette dressing to moisten the salad. Chill until served.