A grain salad is perfect for summer barbecues, picnics and potlucks. Try quinoa with dried cherries and almonds tossed in a bright citrus vinaigrette.
15m
PREP TIME
15m
COOK TIME
189
CALORIES
13
INGREDIENTS
Servings: 8
Ingredients
- 1 cup white quinoa
- 2 cups unsalted vegetable stock
- 1/3 cup orange juice
- 2 tablespoons agave nectar
- 1 tablespoon olive oil
- 1 tablespoon perfect pinch mexican seasoning
- 1 tablespoon lime juice
- 1/2 cup diced red bell pepper
- 1/2 cup chopped dried cherries
- 1/2 cup diced cucumbers
- 1/4 cup toasted sliced almonds
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh cilantro
INSTRUCTIONS
- 1 Rinse quinoa; drain well. Bring quinoa and stock to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 12 minutes or until liquid is absorbed.
- 2 Meanwhile, mix orange juice, agave nectar, oil, Seasoning and lime juice in small bowl until well blended.
- 3 Mix quinoa, bell pepper, cherries, cucumber, almonds and onion in large bowl. Drizzle with dressing; toss well. Sprinkle with cilantro. Serve at room temperature.
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