| 15 | 35 | 510 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 4 |
| 1/2 cup whole | Almonds, raw (chopped) |
| 1 tbsp | Apple cider vinegar (for dressing) |
| 1 dash | Black pepper (for dressing) |
| 1/2 tsp | Curry powder (for dressing) |
| 1 tsp | Dijon mustard (for dressing) |
| 1/4 cup | Extra virgin olive oil (for dressing) |
| 1 whole lemon(s) | Lemon juice (for dressing) |
| 2 tbsp | Maple syrup (for dressing) |
| 1 medium | Blood orange (peeled, chopped) |
| 1/4 cup | Mint, fresh (chopped) |
| 1/2 cup | Parsley, fresh (chopped) |
| 1 cup | Quinoa, uncooked |
| 1/2 cup | Raisins, seedless (sultana) |
| 1 dash | Sea Salt (for dressing) |
| 1/4 cup | Sun-dried tomatoes (diced) |
1. Cook quinoa to package directions, usually 25 minutes or until tender. Set aside to cool.
2. In a large mixing bowl combine all ingredients for the dressing and whisk to combine.
3. Add sun dried tomatoes, orange, almonds, herbs, and raisins and stir.
4. Add cooked and cooled quinoa and stir to combine. Adjust seasonings to taste.
This can be stored in a the fridge, in an airtight glass container for 1 week. Enjoy at room temperature or chilled.
Quinoa
is a complete protein and is also high in fiber which helps to promote healthy digestion!
| Fruit | 0.7 |
| Grain | 2.1 |
| Meat Alternative | 0.5 |
| Vegetables | 0.4 |
