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Credit: Andrew Mayne, Associate Director of Culinary Arts, Stanford Hospital and Auxiliaries, Stanford University, Stanford, Calif.
The National Culinary Review, October 2013
3 T. apple cider vinegar
2 T. olive oil
1 T. tamari
2 scallions, sliced
1 shallot, finely diced
¼ t. sugar
6 oz. red quinoa, cooked
3 oz. white quinoa, cooked
1 oz. sundried cranberries
Salt and pepper, to taste
Method: In large bowl, whisk together vinegar, oil, tamari, scallions, shallot and sugar. Stir in red and white quinoa and cranberries. Season to taste with salt and pepper.
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