Quinoa Salad with Dried Cranberries and Almonds
Ingredients
- 1 cup quinoa
- 2 cups water
- 3/4 cup dried cranberries
- 3/4 cup carrots, finely chopped
- 3/4 cup red peppers, finely chopped
- 3/4 cup green peppers, finely chopped
- 1 cup chickpeas, drained and rinsed
- 1/2 cup almonds, chopped
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon + 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- black pepper and salt to taste
Instructions
- Add the quinoa and water to a medium sauce pan. Bring to a boil, then reduce to a simmer and cover for 13-15 minutes or until all the water is absorbed.
- Mix 1 tablespoon of lemon juice into the quinoa and let cool.
- In a large bowl combine the cranberries, carrots, peppers, chickpeas and almonds.
- Once quinoa has cooled, add the quinoa to the vegetable mix.
- In a small bowl add the olive oil, apple cider vinegar, 1 teaspoon lemon juice, honey, salt and pepper. Whisk all ingredients together until well mixed.
- Add the dressing to the quinoa vegetable mix and store in the refrigerator until ready to serve.
Notes
This salad can be served warm or cold!
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