This recipe is compliments of Amie Valpone, Editor-in-Chief of The Healthy Apple, LLC
Quinoa is a healthy and gluten-free alternative to pasta. Quinoa pairs perfectly with just about anything. It serves as an excellent base for all the fresh vegetables and fruits this season. You can serve it hot or cold, and as a main dish, side, soup or as a salad. It’s as versatile as it is healthy for you! In this recipe, Amie Valpone has paired it beautifully with a salad. With the added benefit of protein, this salad can be perfectly satisfying as a main dish!
- 1 cup uncooked quinoa
- 1/4 cup dried cranberries
- 2 scallions, finely chopped
- 2 cups mixed greens such as spinach and arugula
Ingredients for Dressing:
- ¼ cup cashews
- ⅛ cup pine nuts
- 2 tsp. white miso paste
- ¼ tsp. agave nectar
- ½ cup water
- 3 Tbsp. freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 Tbsp. lemon zest
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- Cook quinoa according to directions.
- Meanwhile, combine all dressing ingredients in a blender; process until smooth. Add more water, if necessary.
- In a large serving bowl, combine cooked quinoa, dried cranberries, scallions and mixed greens; gently toss with Caesar dressing to coat.
- Serve chilled.
Serving Size: ½ cup Calories: 305.3 cal • Fat: 9.9 g • Protein: 9.3 g • Carb: 47.8 g • Fiber: 5.5 g • Sugar: 11.5 g • Sodium: 251.2 mg