This quinoa is quin-WOW! If you haven’t tried this nutty, full-flavored complete protein, get ready to love it. This salad, simply dressed with buttermilk, olive oil and orange juice, combines the sweetness of dried fruits with green onions and crunchy cholesterol lowering almonds. Makes a meatless main or substantial side dish. —Susan E. Levy
low-sodium chicken or vegetable broth
sliced almonds, toasted
thinly sliced green onions (about one bunch)
dried cherries*, chopped / * May substitute chopped apricots, cranberries or raisins
For the dressing
freshly ground black pepper, or to taste
In This Recipe
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.
Meanwhile, place almonds in a small pan over medium heat and toss until lightly browned and fragrant.
Whisk together the dressing ingredients in a small bowl until well blended.
While the quinoa is still warm, stir in the green onions, cherries, parsley, and almonds, then toss with the dressing and serve.