The weekend is an excellent time to rest… and prepare for the upcoming week. Having quick, healthy snacks on hand is an excellent way to ensure that you don’t grab “junk” when you are pressed for time. Here is a great quinoa salad recipe that keeps really well for up to a week, and with a blend of quinoa, fruit and veggies, it’s not bad on the tastebuds either!
Quinoa Salad Recipe
- Juice from 1 lemon
- 1/3 cup apple cider vinegar
- ½ cup orange juice
- 1/3 cup canola oil
- 1/3 cup honey
- 1 cup fresh corn kernels
- ½ cup dried cranberries
- 1/3 cup currants
- 1 small red onion finely chopped
- 4 cups of cooked quinoa
- 1 large apple; cored and chopped
- 1 bell pepper diced small
- 1 cup sliced almonds
- 1 cup (each) fresh parsley and mint; chopped
Directions
- I would recommend making the quinoa the night before to allow it to cool in the refrigerator overnight. Place lemon juice, vinegar, orange juice, oil and honey in a small bowl. Stir to combine. In a large bowl combine the remaining ingredients and stir in the dressing. Add sea salt and fresh ground pepper to taste. Refrigerate until ready to serve.
