Quinoa Almond Salad

Enjoy this nutty quinoa almond salad recipe that is ready in less than an hour. It is the perfect side dish. ...MORE + LESS -

1 cup (250 mL) uncooked quinoa, rinsed

2 cups (500 mL) water

1/2 tsp (2 mL) salt

1/2 cup (125 mL) coarsely shredded carrot (about 1 small)

1/4 cup (50 mL) sliced almonds, toasted

1/4 cup (50 mL) dried cherries or cranberries

2 tbsp (30 mL) chopped fresh parsley

2 tbsp (30 mL) canola or soybean oil

2 tbsp (30 mL) balsamic vinegar

1/2 tsp (2 mL) salt

Dash of pepper

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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.

How-To: To toast nuts, bake uncovered in ungreased shallow pan in 350°F degree 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.
Health Note: Adding toasted nuts to grains, such as quinoa, really brings out the flavour. 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.