This quinoa salad is super yummy and easy to make. Normally I'd make something similar to this with couscous, however I had quinoa on hand thought I'd make it a bit healthier!
Serves: 1 as main / 2 as side dish
130g quinoa (about ¾ cup)
650 ml chicken broth (vegetarians or vegans can use veggie broth or salted water)
¼ cup sliced almonds
2 Tbsp dried cranberries
2 Tbsp dried cherries
drizzle of balsamic vinegar
drizzle of extra virgin olive oil
optional and super delicious additions:
chopped fennel tops (the leaves), but fennel bulb would be great too
drizzle of honey
any other nut
orange segments (skins removed)
1. Bring chicken broth to a boil in a lidded small saucepan then add in the quinoa and stir.
2. Reduce heat to a simmer, cover, and cook for 20 minutes. Once time is up, strain out the liquid and stir the quinoa to let out extra steam.
3. In a large bowl spread the quinoa out to cool and dry out a bit, then fluff with a fork.
4. Add all remaining ingredients and stir lightly.