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Recipe
Red Quinoa and Cranberry Salad Recipe
Easy and fresh...this is a great salad to make for a summer BBQ.
| Prep time: 20 Minutes | South american |
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 6 servings | |
| Calories 659 | |
| Calories from Fat 550 | 83% |
| Total Fat 61.45g | 77% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1164mg | 49% |
| Potassium 213mg | 6% |
| Total Carbs 22.08g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 10.78g | 7% |
| Protein 5.09g | 8% |
Ingredients Convert Measures
- 1/2 cup red quinoa (can also use black quinoa)
- 1 1/2 cups water
- 1/4 cup dried cranberries
- 1/4 cup toasted pinenuts
- 1/2 cup fresh mango, diced
- 1/4 fresh chives
- 1 spring onion, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 tablespoons peppermint, chopped
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- fresh ground pepper to taste
- 3 cups fresh salad greens
Directions
- Bring the water to a boil and cook the quinoa for 15 minutes. Drain and put the quinoa in a medium bowl.
- Add the cranberries, pinenuts, mango, chives and onion.
- In a small bowl, whish together the olive oil, vinegar, peppermint, allspice and salt and pepper.
- Serve the salad on a bed of fresh greens.
