This salad is so easy to put together and stays well in the fridge. It’s fresh, crisp, and delicious. The quinoa makes this dish really hearty, and although this is technically a salad I usually make this as a main meal and serve it with a small side.
3 cups cooked quinoa*
10-ounces mixed tomatoes, halved or cut into small pieces
1 cucumber, cut into cubes
3/4 cup dried cranberrries
1/2 cup pine nuts, toasted
1/2 cup toasted sesame oil
1/2 cup scallions
Add the cooked quinoa into a bowl, layer it with the quartered tomatoes, cubed cucumbers, dried cranberries, and pine nuts. Drizzle with the toasted sesame oil. Lastly layer with the scallion and serve.
*Quinoa in it's raw form is gluten free, however while being packaged and processed it may become contaminated. Please be aware in case you are extremely gluten sensitive.
This recipe was given to be from a friend, who got it from a friend, who found it in an unknown cookbook
3 cups cooked quinoa*
10-ounces mixed tomatoes, halved or cut into small pieces
1 cucumber, cut into cubes
3/4 cup dried cranberrries
1/2 cup pine nuts, toasted
1/2 cup toasted sesame oil
1/2 cup scallions
Add the cooked quinoa into a bowl, layer it with the quartered tomatoes, cubed cucumbers, dried cranberries, and pine nuts. Drizzle with the toasted sesame oil. Lastly layer with the scallion and serve.
*Quinoa in it's raw form is gluten free, however while being packaged and processed it may become contaminated. Please be aware in case you are extremely gluten sensitive.
This recipe was given to be from a friend, who got it from a friend, who found it in an unknown cookbook
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