DIRECTIONS

Preheat the oven to 350°F. Bring a medium pot of water to a boil and add the quinoa and season with salt. Simmer 9 minutes and drain well. Cool 10 minutes.

Meanwhile spread the almonds on a baking sheet and toast until golden, 6-8 minutes. Let cool.

Transfer the quinoa to a large bowl and stir in the dressing. Mix well and stir in the remaining ingredients. Season well with salt and pepper and serve at room temperature or chilled. Makes 6 cups.

Ingredients

1 cup multi-colored quinoa
Salt
1/3 cup Orange Mustard Dressing (recipe follows)
1/2 cup slivered almonds
2 cups washed and dried baby spinach
4 scallions, finely chopped
3 cups green seedless California grapes, halved
Freshly ground black pepper

Orange Mustard Dressing:

1/4 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons honey mustard
2 tablespoons orange juice concentrate
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS

Preheat the oven to 350°F. Bring a medium pot of water to a boil and add the quinoa and season with salt. Simmer 9 minutes and drain well. Cool 10 minutes.

Meanwhile spread the almonds on a baking sheet and toast until golden, 6-8 minutes. Let cool.

Transfer the quinoa to a large bowl and stir in the dressing. Mix well and stir in the remaining ingredients. Season well with salt and pepper and serve at room temperature or chilled. Makes 6 cups.

Notes

This is a heart-smart recipe.
This recipe supports a healthy brain.
This recipe supports a healthy colon.

This is a Vegan recipe
This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

serves 6

Nutritional Information

Nutritional analysis per serving: Calories 311; Protein 8.5 g; Carbohydrate 46 g; Fat 12 g (35% Calories from Fat); Saturated Fat 1 g (30% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 193 mg; Potassium 491 mg; Fiber 6 g.