Quinoa Almond Cranberry Salad
This is a great way to use leftover quinoa from dinner, and is easy to pack up and take for lunch. It doubles (or triples) easily if you want to make enough for the week.
Servings: 3 servings
Ingredients
- 3 cups cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup almonds, slivered
- 1/4 cup fresh dill, minced
- 1/2 cup fresh parsley, minced
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- pinch sea salt
Instructions
- Toss all of the ingredients together in a large bowl, drizzling with olive oil and lime juice.
Notes
Make sure you have the quinoa cooked first, by putting 1 cup dry in a pot with 2 cups water and a pinch of salt. Bring to a boil, then turn down to low and leave to simmer, covered, until soft and fluffy - about 20-25 minutes.
Nutrition
Calories: 497kcal | Carbohydrates: 68g | Protein: 15g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 27mg | Potassium: 225mg | Fiber: 10g | Sugar: 15g | Vitamin A: 950IU | Vitamin C: 21.5mg | Calcium: 110mg | Iron: 5.2mg
