Lemon Cucumber Quinoa
The crunch of cucumber meets hearty quinoa in this bright, light dish that makes for a satisfying meal or side dish on-the-go. Canola oil carries the flavors of the salad while adding a healthy dose of omega-3 fat.
- 1 cup white quinoa 250 mL
- 2 cups low-sodium vegetable broth 500 mL
- 1/2 cup cucumber slices, cut into quarters 125 mL
- 2 Tbsp canola oil 30 mL
- 1/4 cup slivered almonds 60 mL
- 1/2 cup dried cranberries 125 mL
- 1/2 lemon, juiced (about 2 Tbsp/30 mL)
- 1. In fine sieve, rinse quinoa well under cool water. Drain well.
- 2. In large pot, boil vegetable broth over medium heat. Cook quinoa in broth until tender but still firm, about 15 minutes. It’s done when germ separates, making it look like a curlicue. Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing quinoa to steam and produce fluffy texture as it cools.
- 3. In salad bowl, toss quinoa with remaining ingredients. Chill and pack to go!
3 1/2 cups (875 mL)
3/4 cup (175 mL)
|Gras saturés||1 g|
Layered Spinach and Quinoa Salad
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