Quinoa Salad with Cranberry & Toasted Almonds

I was inspired by this recipe that a friend sent me. This is my adapted version. The original recipe can be found on AllRecipes.

Ingredients for Salad

  • 2 ½ to 3 cups quinoa, cooked and cooled (view instructions on how to cook quinoa)
  • 1 ½ tsp curry powder
  • 1 red pepper diced
  • 2 ribs chopped celery (about ½ cup)
  • 1 medium julienned carrot (about 1 cup)
  • 1 apple, chopped
  • 3 Tbsp red onion, minced
  • 4 – 6 green onions, diagonal sliced
  • ¾ cup dried cranberries
  • ¼ to ½ cup, fresh chopped cilantro, optional
  • ¾ cup toasted slivered almonds, garnish

Ingredients for Salad Dressing

  • ¾ cup rice vinegar
  • ½ cup Dijon mustard
  • ¼ cup maple syrup

Instructions

  1. Add cooked and cooled quinoa to a large mixing bowl. Sprinkle with curry powder and toss.
  2. Add the peppers, celery, carrots, apple, onion, green onions, cranberries and if using the cilantro. Toss to combine. Add enough salad dressing to moisten, but not saturate. Toss to combine.
  3. When ready to enjoy add a generous sprinkle of toasted almonds.
  4. Keep in fridge. Leftovers keep well for 3 to 4 days.