Nutty Quinoa Salad

Instructions

1. Step 1

   Place the quinoa in a fine-mesh sieve and rinse thoroughly under cool running water; drain well.

   Ingredients used: 185.0 gr Quinoa

   Cookware: fine mesh sieve

2. Step 2

   Put the water and rinsed quinoa in a saucepan. Bring to a boil over high heat, cover, reduce to low heat, and simmer until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 480.0 ml Water

   Cookware: saucepan

3. Step 3

   Remove the saucepan from the heat and leave it covered.

   Timer: 5 min (fixed)

   Cookware: saucepan

4. Step 4

   Fluff the quinoa, transfer it to a large mixing bowl, and spread it out to cool.

   Timer: 15 min (fixed)

   Cookware: mixing bowl, saucepan

5. Step 5

   Toast the almonds in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant.

   Timer: 4 min (fixed)

   Ingredients used: 45.0 gr Almond

   Cookware: skillet

6. Step 6

   Add the cranberries, cucumber, tomatoes, bell pepper, scallions, and parsley to the cooled quinoa.

   Ingredients used: 150.0 gr Cherry Tomato, 1.0 piece Cucumber, 60.0 gr Dried Cranberry, 15.0 gr Parsley, 1.0 piece Red Bell Pepper, 3.0 piece Scallion

   Cookware: Chef Knife, cutting board, mixing bowl

7. Step 7

   Whisk the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper until emulsified.

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Dijon Mustard, 60.0 ml Extra Virgin Olive Oil, 45.0 ml Lemon Juice, 15.0 ml Maple Syrup, 4.0 gr Salt

   Cookware: small bowl, whisk

8. Step 8

   Add the toasted almonds and dressing to the quinoa mixture. Toss gently until evenly coated, then serve or chill.

   Cookware: mixing bowl