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Gluten free Quinoa Cranberry-Mint Salad Recipe

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This recipe for Gluten free Quinoa Cranberry-Mint Salad is from Gabbard-Casey Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Quinoa
¼ teas saffron threads, crumbled (optional)
⅓ cup dried cranberries, chopped
2 teas grated orange zest
3Tbs orange juice
3Tbs olive oil
2 Tbs fresh mint, minced
¼ teas salt
¼ teas black pepper
Fresh mint sprigs for garnish
Directions:
Directions:
Wash Quinoa in cold water, gently rubbing with your fingers, strain in a fine sieve. In medium saucepan, bring to a boil 2 cups water, add quinoa add saffron. Return to a boil, cover and simmer for 12 min. or until water is absorbed. Fluff with fork, stir in cranberries. Let stand covered for 5 min. In small bowl, whisk together olive oil, orange juice, orange zest, mint, salt, and pepper. Set aside.
Stir in orange mixture; place in a serving bowl, garnish with remaining mint. Serve hot, room temp., or cold.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
25 min.
Personal Notes:
Personal Notes:
“Whoever believes in me, as the Scripture has said, streams of living water will flow from within him.” John 7:38

 

 

 

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