Sprouted Quinoa Mandarin Fruit Salad
Instructions
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DRAIN oranges reserving syrup. Add water to reserved syrup to make 1 1/2 cups. Combine syrup mixture and quinoa in medium saucepan over medium-high heat. Bring to boil. Reduce to simmer. Cover and cook 15 minutes or until liquid is absorbed. Let stand, covered, 5 minutes. Cool to room temperature. Fluff with fork.
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*To toast almonds: Place 1/3 cup sliced almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
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TOSS oranges, strawberries, almonds and dressing in medium bowl to combine. Spread quinoa on serving platter. Spoon fruit onto center of quinoa. Chill until ready to serve.
Ingredients
- 1 (15 oz.) can Mandarin oranges
- Water
- 1 cup uncooked truRoots® Organic Sprouted Quinoa
- 1 pound medium strawberries, washed, stemmed and quartered
- 1/3 cup toasted sliced almonds*
- 1/3 cup prepared Asian salad dressing
Instructions
-
DRAIN oranges reserving syrup. Add water to reserved syrup to make 1 1/2 cups. Combine syrup mixture and quinoa in medium saucepan over medium-high heat. Bring to boil. Reduce to simmer. Cover and cook 15 minutes or until liquid is absorbed. Let stand, covered, 5 minutes. Cool to room temperature. Fluff with fork.
-
*To toast almonds: Place 1/3 cup sliced almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
-
TOSS oranges, strawberries, almonds and dressing in medium bowl to combine. Spread quinoa on serving platter. Spoon fruit onto center of quinoa. Chill until ready to serve.