Cranberry Carrot Quinoa

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, April 2010

Ingredients

Quinoa:
1½ cups quinoa
3 cups water
1 cup dried cranberries
1 cup shredded carrots
¼ cup thinly sliced green onions
2 T. pine nuts, toasted

Dressing:
3 T. fresh orange juice
2 T. fresh lemon juice
1½ T. extra virgin olive oil
1 T. grated orange rind
½ t. salt
¼ t. black pepper
1 garlic clove, minced

Instructions

Rinse quinoa; cover with water in a saucepan. Boil 15-20 minutes. In a large bowl, combine cranberries, carrots, onions and pine nuts. Stir in cooked quinoa.

To prepare dressing, combine orange juice, lemon juice,
olive oil, orange rind, salt, pepper and garlic in a small bowl, stirring with a whisk. Pour over quinoa mixture; toss well to combine.

Yield

12

Tags

Chef & Child, Side, Vegetarian

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