Ingredients
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
2
tablespoons chopped fresh parsley
2
tablespoons canola or soybean oil
2
tablespoons balsamic vinegar
1/2
teaspoon salt
Dash of pepper
Preparation
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.
Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
In small bowl, beat all vinaigrette ingredients with whisk.
Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled.
