Ingredients
| Quantity | Ingredients |
|---|---|
| Dressing: | |
| 1/4 cup | fresh orange juice |
| 2 tbsp | extravirgin olive oil |
| 1 1/2 tbsp | low-fat buttermilk |
| 2 tsp | honey |
| 1/2 tsp | salt |
| 1/8 tsp | freshly ground black pepper |
| Salad: | |
| 1 1/3 cups | uncooked quinoa |
| 2 3/4 cups | water |
| 1/2 tsp | salt |
| 1 cup | thinly sliced green onions |
| 1 cup | sweetened dried cranberries |
| 1/3 cup | chopped fresh parsley |
| 3 tbsp | sliced almonds, toasted |
Directions
To prepare dressing, combine first 6 ingredients in a small bowl; stir with a whisk until well blended.
To prepare salad, place quinoa in a large nonstick skillet; cook 4 minutes over medium heat, stirring frequently. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
Combine quinoa, 2 3/4 cups water, and 1/2 teaspoon salt in a large saucepan; bring to a boil. Cover and reduce heat; simmer 20 minutes or until liquid is absorbed. Remove from heat, and cool to room temperature. Stir in dressing, onions, and the remaining ingredients. Cover and chill.
Yield: 10 servings (1/2 cup each)
CALORIES 170 (28% from fat); FAT 5.2g (sat 0.6g,mono 3.1g,poly 1.1g); IRON 2.4mg; CHOLESTEROL 0.0mg; CALCIUM 34mg; CARBOHYDRATE 28.8g; SODIUM 245mg; PROTEIN 3.5g; FIBER 2.7g
Source: www.cookinglight.com