Cranberry Almond Quinoa Salad

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Prep Time: 5 mins | Cook Time: 25 mins | Serves: 6

Ingredients

• 1 c quinoa

• 2 c low-sodium chicken or vegetable broth

• 1/3 c sliced almonds, toasted

• 1 c green onions, about 1 bunch, thinly sliced

• ½ c dried cranberries, chopped, or apricots, cherries, or raisins

• 1/2 c parsley, chopped

Dressing

• ¼ c orange juice

• 1 Tbsp olive oil

• 2 Tbsp buttermilk

• 2 tsp honey

• ¼ tsp salt, optional

• 1/2 tsp fresh-ground black pepper, or to taste

Directions

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.

Nutrition: (per serving) Calories: 262 kcals | Total Fat: 9 g | Saturated Fat: 1 g | Sodium: 44 mg | Carb: 39 g | Protein: 8 g | Fiber: 3 g.

Providence Heart Guide 2020
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