Ingredients
- 1 c. quinoa
- 2 c. water or both
- 1/3 c. sliced almonds, toasted
- 1 c. green onions (about 1/2 bunch), thinly sliced
- 1/2 c.dried cherries*, chopped
- 1/2 c. parsley, chopped
- 1/4 c. fresh orange juice
- 1 Tbs. olive oil
- 1/2-3/4 c. light coconut milk or unsweetened almond milk
- 2 tsp. honey (or other sweetener of choice)
- 1/4 tsp. sea salt, optional
- freshly ground black pepper, to taste
- May substitute chopped apricots, cranberries, or raisins
Directions
- Place quinoa and broth in large saucepan and bring to a boil. Cover and reduce heat; simmer 15–20 min. or until liquid is absorbed. Remove from heat.
- Meanwhile, place almonds in a small pan over medium heat and toss until lightly browned and fragrant.
- Whisk together dressing ingredients in small bowl until well blended.
- While quinoa is still warm, stir in green onions, cherries, parsley, and almonds, then toss with dressing and serve.
This recipe in particular is one that our retreat guests always love! It’s sweet and salty and crunchy – a perfect combination.
Quinoa is a nutrient-dense grain that is lower on the glycemic index than most popular grains. It has a nutty flavor and contains all essential amino acids.
This salad includes lots of antioxidant-rich flavors, like tart cherries, spring onions, and fresh orange juice. The parsley adds detoxification support and some extra green nutrients!
Try it out and see what you think. It makes a great lunch, and it stores well. You can make it on a Sunday and put it into containers for the rest of the week.
Let us know what you think in the comments! Do you eat quinoa? Do you think you’ll try this dish?
