|1/4 cup||fresh orange juice|
|2 tbsp||extravirgin olive oil|
|1 1/2 tbsp||low-fat buttermilk|
|1/8 tsp||freshly ground black pepper|
|1 1/3 cups||uncooked quinoa|
|2 3/4 cups||water|
|1 cup||thinly sliced green onions|
|1 cup||sweetened dried cranberries|
|1/3 cup||chopped fresh parsley|
|3 tbsp||sliced almonds, toasted|
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