Quinoa Raspberry Salad - Annie's Homegrown

Quinoa Raspberry Salad

overall rating
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Rating: 2.8/5 (5 votes cast)

 

Ingredients

Makes 6 servings

Recipe by Amelia Winslow of Eating Made Easy

 

3 cups cooked quinoa
1 large apple, diced
Juice of ½ an orange (squeeze onto the apple to prevent from turning brown)
2 Persian cucumbers (or ½ an English, or 1 regular cucumber) – seeded and diced
3 green onions, thinly sliced
1/3 cup dried cherries or cranberries
¼ cup toasted sliced almonds
Handful of fresh basil leaves, roughly chopped
Handful of fresh mint leaves, roughly chopped
½ cup Annie’s Naturals Lite Raspberry dressing
Salt & pepper to taste 

Preparation

  1. Combine all ingredients except the dressing in a large bowl. 
  2. Gently stir so that ingredients are well mixed, then drizzle the raspberry dressing over the salad and stir again. 
  3. Add more dressing if the salad feels too dry. 
  4. Serve at room temperature or chilled. 
  5. Store in the fridge for up to 3 days.

Tips:

  1. Cook quinoa in broth, or add some salt to the water for more flavor
  2. If you want more of an orange flavor, mix the zest of ½ an orange into the dressing before adding to the salad
  3. After chopping the apple, place the pieces in a bowl with the orange juice and toss to coat, so the apple doesn’t turn brown
Quinoa Raspberry Salad, 2.8 out of 5 based on 5 ratings

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