Mandarin Salad with Vinaigrette
Ingredients
- 1 c quinoa
- 2 c water
- salt to taste
- 1 tin mandarin drain, reserve juice
- 2 tbsp dried cranberries
- 2 tbsp raisins
- 1/4 c slivered almonds toasted to brown (at 425 F for 8-12 mins, make sure brown but not burnt)
- lettuce
- 1 English cucumber, wash clean, cut into sticks or cubes
Dressing
- a bunch of coriander slice thinly
- 1 green onion slice thinly
- 1 tbsp finely chopped white onion/sweet Vidalia Onion
- salt and black pepper to taste
- 1 tsp wine vinegar optional
- 1/2 tsp each ground cumin and ground coriander
Instructions
- Bring water to boil, season with salt, stir in quinoa. Cook for 5 mins, then simmer covered for 15 min, until cooked and water evaporated, stirring occasionally.
- Stir in raisins and cranberries, cover pot back with the lid, let it stand until dried fruits softened up and mixture is cool to room temperature
- Lay washed lettuce on a plate, place some cucumber
- Mix mandarin pieces into quinoa, spoon onto lettuce
- Sprinkle with toasted almond
- Just before serving, mix in dressing if using