Honey Roasted with Cranberries
Warm Quinoa Salad
Aromatic cumin and sweet almonds with cranberries add a Middle Eastern flair to quick-cooking quinoa. Serve with grilled chicken or salmon.
  • 3/4 cup Honey Roasted with Cranberries Wonderful Almond Accents
  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium carrot, diced
  • 1/2 cup diced red onion
  • 3 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 cup quinoa
  • 2 cups water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons slivered mint leaves
  • 1 package (5-6 oz.) baby spinach or arugula (about 6 cups)
  • 6 chicken breasts (4 oz. each), grilled or roasted, sliced
Heat 3 tablespoons olive oil in a wide skillet over medium-high heat. Sauté carrot, red onion, garlic, cumin and salt for 2 minutes; stir in quinoa. Slowly add 2 cups water, being careful of hot steam. Reduce heat to low, cover and simmer 15 minutes or until liquid is evaporated and quinoa is cooked.
Stir in Almond Accents, vinegar and mint.
Arrange greens on plates and top with warm quinoa. Add sliced chicken and garnish with additional Wonderful Almond Accents and fresh mint.
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