Quinoa Salad with Cranberries

Ingredients

1 cup quinoa

2 medium sweet potatoes

½ cup dried cranberries

1 medium apple green

¼ cup slivered almonds

2 tablespoon parsley chopped

2 tablespoon olive oil

salt

pepper

onion powder

garlic powder

Vinaigrette

¼ cup apple cider vinegar

¼ cup olive oil

2 teaspoon cumin

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon black pepper

Instructions

To make quinoa:

Rinse quinoa thoroughly.

Place quinoa in pot with 2 cups salted water.

Bring to boil then cover with tight fitting lid and allow to simmer for 15 minutes or until all water is absorbed. You will know it is done when a little strand appears on each grain.

Fluff with a fork.

Allow to cool.

To make salad:

Over medium heat, toast slivered almonds. This does not take long at all; watch closely so they do not burn. Set aside.

Cut up apple into medium chunks. Set aside.

Finely chop parsley. Set aside.

In a large bowl combine quinoa, sweet potatoes, cut up apples. toasted almonds, dried cranberries and chopped parsley. Toss thoroughly to combine.

To make vinaigrette:

In a small bowl whisk together apple cider vinegar and olive oil.

Add seasonings and mix together well.

Pour over salad and toss to coat.

Description

This salad has so many different textures which makes it a joy to serve as a side dish/salad.

Servings

8

Notes

I had never cooked Quinoa before. It is done when these little tails come out. This is perfect for serving to vegetarians.

Source

Yay Kosher