Cranberry Cherry Quinoa With Vinaigrette
1 ⅔ c. quinoa, rinsed
½ c. Teaoli Extra Virgin Olive Oil (Blood Orange, Cilantro & Roasted Onion, Eureka Lemon, Garlic, or Persian Lime)
½ c. Teaoli Balsamic Vinegar (Dark Chocolate, Espresso, Maple, 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
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.
Recipe adapted from Clean Eating Magazine.
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