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Mandarin Salad with Vinaigrette


  • 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


  • 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


  • 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