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ingredients
Quinoa Salad
2 bags of Success Boil in a bag tri color quinoa
4 cups vegetable broth
8 Oz. dried figs (about 2 1/2 cups chopped)
1 cup slivered almonds
4 chopped scallions
2 Tbsp. finely chopped mint leaves
Lemon Honey Vinaigrette
2 lemons
3 tablespoons shallots
2 tablespoons honey
5 tablespoons extra virgin olive oil
Salt
Pepper
DIRECTIONS
NOTE: Quinoa is a complete food and is packed with protein. You can eat this salad as a main meal or as a side dish. It is particularly good served at room temperature with baby lamb chops or grilled chicken breasts. This keeps in the refrigerator really well and tastes better on days two and three. Feel free to use regular quinoa in the recipe, just follow the instructions to prepare it on the packaging. I particularly like the boil in the bag quinoa because it is fast and in the middle of the week, that’s what I’m looking for. You can also try chopped prunes or raisin instead of the figs. All would taste great.