Tangy Quinoa Salad Recipe with Cranberries
For Quinoa:
  • 1 cup quinoa
  • 1½ cup chicken broth
  • ½ cup dried cranberries
  • ½ cup sliced almonds, toasted
  • 1 cup celery, diced
  • 1 green onion, diced
For Dressing:
  • 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
For Quinoa:
  1. 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.
  2. Add broth, cranberries, almonds, and celery.
  3. Bring to a boil, then cover and reduce to a simmer for 20 minutes.
  4. Remove from heat, stir in green onions and dressing.
For Dressing:
  1. 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/