Roasted Almond and Cranberry Quinoa and Bulgur Salad

By • February 6, 2012 0 Comments

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Author Notes: February 8th marks Tu B’Shvat- aka the New Year of the Trees. It’s not the most important Jew holiday out there by any means (hello Rosh Hashannah!) More of a Jew style Arbor Day. But it is all about celebrating the importance of trees, and who doesn’t like tress? It is also when the almond trees begin to blossom in Israel, so what better way to celebrate than with a tasty almond salad? Sold!What Jew Wanna Eat

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Serves 6

  • 1.5 cups red quinoa and bulgur mix (or any grain)
  • 3 cups water
  • 1/2 cup almonds, sliced and toasted
  • 1/2 cup dried cranberries
  • 1/2 cup carrots, julienne
  • 2/3 cup scallions, chopped
  • 1 tablespoon rosemary, minced
  • 1 teaspoon thyme, minced
  • 1/2 teaspoon sage, minced
  • 1/4 cup olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons honey
  • 1 lime, juiced
  • salt and pepper to taste
  1. Big quinoa and bulgur and water to a boil, cover and lower heat and simmer for 10 minutes until done. Rest off heat for 5 minutes and fluff with a fork.
  2. Preheat oven to 400 degrees and toast almonds for 10 minutes until golden brown.
  3. Cut carrots into think julienne strips and set aside. Chop up scallions and set aside.
  4. Mince herbs and add to cooled quinoa with carrots, scallions, cranberries and almonds.
  5. Pour olive oil, vinegar, honey and lime juice over salad and combine. Adjust with salt and pepper!

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