November 15, 2016
Tri-colored quinoa adds a pop of color to your plate, plus protein, fiber, and other crucial nutrients. Dried fruit provides sweetness, fresh vegetables add a bit of crunch, and warm spices like cinnamon and cumin round out this delicious, wholesome salad.
Yield: 4 servings
Active Time: 15 minutes
Total Time: 30 minutes
For the salad
1 cup TruRoots Organic Sprouted Quinoa Trio
½ bunch green onions, thinly sliced
¼ cup cilantro, chopped
¼ cup currants
¼ cup toasted sliced almonds
3 tablespoons dried cranberries
Zest of 1 lemon
3 small zucchini
For the dressing
Juice of 1 lemon
½ teaspoon cinnamon
¾ teaspoon cumin
¾ teaspoon chili flakes
¼ cup olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Make the salad
Rinse quinoa several times, then cook according to package instructions. Transfer to a large bowl and toss with green onions, cilantro, currants, almonds, cranberries, and lemon zest.
With a vegetable peeler, slice zucchini lengthwise into long, thin ribbons. Toss with the quinoa mixture.
Make the dressing
In a small bowl, whisk lemon juice with cinnamon, cumin, chili flakes, olive oil, and salt and pepper to taste. Drizzle over quinoa and toss to coat.
Photo credit: Paul Delmont
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