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Quinoa-Almond Salad

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By Betty Crocker Kitchens
Updated Aug 19, 2010
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this nutty quinoa-almond salad recipe that’s ready in less than an hour – perfect for a side dish.

Quinoa-Almond Salad

  • Prep Time 10 min
  • Total 50 min
  • Servings 6
  • Ingredients 11
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Ingredients

Quinoa-Almond Salad

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup coarsely shredded carrot (about 1 small)
  • 1/4 cup sliced almonds, toasted*
  • 1/4 cup dried cherries or cranberries

Balsamic Vinaigrette

  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons canola or soybean oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • Dash of pepper

Instructions

  • Step 
    1
    Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender.
  • Step 
    2
    Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
  • Step 
    3
    In small bowl, beat all vinaigrette ingredients with whisk.
  • Step 
    4
    Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled.

Nutrition

200 Calories
9g Total Fat
5g Protein
26g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
400mg
17%
Potassium
290mg
8%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
12%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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