Description
1 cup quinoa, rinsed
2 cups water or vegetable broth
1/3 cup sliced almonds, toasted
1/3 cup dried cranberries
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Maple Dijon Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
Directions:
In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes, or until
the quinoa is fluffy and the liquid is absorbed. Remove from heat and let cool slightly.
While the quinoa is cooling, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until golden and fragrant. Stir frequently to prevent
burning.
In a large bowl, combine the cooked quinoa, toasted almonds, dried cranberries, red onion, and parsley. Season with salt and black pepper.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until smooth.
Drizzle the dressing over the quinoa salad and toss to combine.
Serve immediately or refrigerate for 30 minutes to let the flavors meld before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 220 kcal per serving | Servings: 4
