Quinoa, cranberry, and almond salad

This is one of the easiest, yet delicious recipes you’ll find on the blog. This salad takes 20 minutes to make, and even less if you have leftover cooked quinoa. This dish is perfect for potlucks, picnics or work lunches as it keeps well at room temperature. So here it is and enjoy!

Ingredients

• 3 cups cooked quinoa
• 1/2 cup slivered almonds
• 1/3 cup chopped fresh mint
• 1/3 cup fresh parsley
• 1/3 dried cranberries
• 1/3 sliced Kalamata olives
• 1/4 cup olive oil
• 1/4 fresh lemon juice
• 1/4 tsp cinnamon

Preparation

1. Cook quinoa: Rinse 1 cup dry quinoa in a very fine mesh sieve. Add 2 cups water and 1/2 tsp salt to a large pot and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, about 15-20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
2. Combine all remaining ingredients with the cooked quinoa.
3. Serve at room temperature.