Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavour makes it an alternative to white rice or couscous and perfect for a salad with a difference.
1 cup cooked quinoa
1/2 cup dried cranberries
1/2 cup dried cherries
1/2 cup raisins
a handful of flaxseeds, ground
a handful of salted sunflower seeds
a handful of slivered almonds
a few tablespoons of your favorite low-fat raspberry vinaigrette (or mix 3/4 parts olive oil with 1/4 part raspberry vinegar)
salt/pepper to taste
1. Mix the dried fruit in with the quinoa and then mix in the nuts and seeds.
2. Mix in the vinaigrette - not too much - and let it sit in the fridge for 30 minutes to 1 hour.
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