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
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
-
Step1Heat 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.
-
Step2Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
-
Step3In small bowl, beat all vinaigrette ingredients with whisk.
-
Step4Mix 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
2Tips from the Betty Crocker Kitchens
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