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Cranberry Cherry Quinoa With Vinaigrette

Posted by Clean Eating Magazine on


Photo and recipe adapted from Clean Eating Magazine

Ingredients:
1 ⅔ c. quinoa, rinsed
½ c. Teaoli Extra Virgin Olive Oil (Blood OrangeCilantro & Roasted OnionEureka LemonGarlic, or Persian Lime)
½ c. Teaoli Balsamic Vinegar (Dark ChocolateEspressoMaple, or Traditional)
½ c. dried cranberries. chopped
½ c. dried cherries, chopped
1 c. raw unsalted pecans, chopped
4-5 scallions, thinly sliced
1 tsp. Himalayan Pink Salt

Preparation:
1. Cook quinoa according to package directions. Let cool completely.
2. In a small bowl, whisk together olive oil and balsamic vinegar.
3. Stir in ¾ cup dressing, fruit, scallions, pecans, and salt. Refrigerate overnight.
4. Serve cold or at room temperature. Just before serving, stir in remaining dressing and add salt and pepper to taste.


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