Quinoa Fruit and Nut Salad
Light but filling with pops of sweet, tangy, crunchy, and savory all in one bite. Have it for breakfast or serve as a side dish.
Makes
Serving size
Ingredients
¼ cup dry quinoa (or 1 cup cooked)
½ teaspoon plus 2 tablespoons olive oil, divided
¾ cup water
1 large orange (1 teaspoon of zest and ¼ cup juice)
2 tablespoons lime juice
2 teaspoons Swerve® brown sweetener
¼ teaspoon kosher salt
½ teaspoon allspice
½ teaspoon white pepper
1 firm sweet-tangy apple, cored and chopped (1 cup)
¼ cup celery, sliced
¼ cup cashews halves (may use another nut)
¼ cup dried cranberries
¼ cup green onions, sliced
Instructions
- Rinse the quinoa in a fine meshed strainer until water runs clear.
- In a saucepan, heat ½ teaspoon of oil over medium heat then add the quinoa and cook 1 to 2 minutes or until fragrant and it begins sticking to the pan and jumping.
- Add the water and bring to a boil. Reduce heat to medium-low, cover and simmer about 7 to 12 minutes or until water is absorbed.
- Place orange zest and juice, olive oil, lime juice, sweetener, salt, allspice and white pepper into a small jar. Shake well to combine. Set aside.
- When quinoa has absorbed the water, remove from heat. Remove the lid and cover with a clean towel. Let stand 5 minutes then fluff with a fork. Let it cool for 20 to 30 minutes.
- When quinoa is cooled, toss with the apple, celery, cashews, cranberries and onions.
- Add the dressing. Toss well and serve ½ cup per person.
Cooking Tip
Make this into a light lunch by adding ½ pound of diced or shredded chicken, tofu, or vegan chicken.
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