Quinoa Salad
Try quinoa in this quick, healthy, and flavorful salad!
- 4 cups low-fat chicken broth
- 2 cups quinoa
- 1 cup dried cranberries
- ½ cup sliced or silvered almonds (or you may substitute sunflower seeds)
- 1 cup shredded or chopped carrots
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- Salt and black pepper, to taste
Bring chicken broth to a boil. Stir in quinoa and return
to a boil over high heat. Reduce heat to medium-low and
cover. Simmer until quinoa is tender, about 20 minutes.
Drain any remaining water from the quinoa. Transfer to a
medium bowl.
In the medium bowl combine cooked quinoa, dried
cranberries, almonds, and carrots until well mixed. In a
small bowl whisk the balsamic vinegar and olive oil until
well blended. Pour over the quinoa mixture. Toss until well
blended. Season with salt and pepper. Chill in refrigerator for
at least 30 minutes before serving.
