Recipe - Sweet and Crunchy Quinoa Salad


Serves 6

  • 1 cup quinoa
  • 2 cups low-sodium chicken or vegetable broth
  • 1/3 cup sliced almonds, toasted
  • 1 cup thinly sliced green onions (about one bunch)
  • ½ cup dried cherries*, chopped
  • ½ cup chopped parsley

* May substitute chopped apricots, cranberries or raisins

For the dressing:

  • ¼ cup orange juice
  • 1 tablespoon olive oil
  • 2 tablespoons buttermilk
  • 2 teaspoons honey
  • ¼ teaspoon salt, optional
  • ½ teaspoon freshly ground black pepper, or to taste
  1. Place quinoa and broth in a large saucepan and bring to a boil. Cover and reduce heat; simmer 15-20 minutes or until liquid is absorbed. Remove from heat.
  2. Meanwhile, place almonds in a small pan over medium heat and toss until lightly browned and fragrant.
  3. Whisk together the dressing ingredients in a small bowl until well blended.
  4. While the quinoa is still warm, stir in the green onions, cherries, parsley, and almonds, then toss with the dressing and serve.

Per serving: 262 calories, 8g protein, 39g carbohydrate, 9g fat, 1g sat fat, 5g mono fat, 0mg cholesterol, 3g fiber, 44mg sodium (with optional salt: 141mg sodium)

The Seasoned Cook: If you're new to quinoa (KEEN-wah), this is a great first-time recipe. Nutritious and high in protein, quinoa is one of those perfect whole grains to have on hand: it's faster to prepare than brown rice and it's high in protein. Serve this with a green veggie for a vegetarian meal, or add some additional protein for meat lovers, as pictured here.

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