Tangy Quinoa Salad Recipe with Cranberries
- 1 cup quinoa
- 1½ cup chicken broth
- ½ cup dried cranberries
- ½ cup sliced almonds, toasted
- 1 cup celery, diced
- 1 green onion, diced
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon tahini paste
- 2 tablespoons Braggs Amino Acid (or soy sauce)
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- In a medium sauce pan over medium heat, toast quinoa until it starts to "pop." Stir constantly (so it doesn't burn) for about 3-4 minutes.
- Add broth, cranberries, almonds, and celery.
- Bring to a boil, then cover and reduce to a simmer for 20 minutes.
- Remove from heat, stir in green onions and dressing.
- Combine all ingredients into a glass jar and shake until well mixed. Refrigerate unused portion for one week.
Recipe by Faithful Provisions at https://faithfulprovisions.com/quinoa-salad-recipe/
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