Quinoa Rainbow Salad (WFPBNOGF)
Ingredients
2 cups cooked quinoa (follow cooking instructions on package)
2 cups chopped nuts: can be a combo of pecans, walnuts, almonds, peanuts, or cashews.
1/2 cup to 1 cup scallions or onion
chopped cucumber
chopped carrots, spinach, and radicchio lettuce
1 chopped apple
1 cup celery
Zest of one orange + mango, if you have some
1 tsp. salt & pepper
1 cup plump cranberries
1 cup orange juice (frozen or fresh)
Boil the orange juice with the dried cranberries until all juice has evaporated. Let cool. This is what makes this salad so great!
Dressing: [This will make much more than is needed but it's great on any type of salad. Just keep in the refrigerator till needed.]
2 tsp Dijo mustard
1 cup white vinegar
1 to 2 Tbsp honey
zest of one orange
1 tbsp each of pepper, salt, and celery
3 Tbsp orange juice
Directions
After making both of the above, combine all of the vegetables and fruit together. Then whisk the dressing all together and keep in a glass jar in refrigerator. Just add enough to flavor the salad. You don't want it swimming in the bowl. I used about 1/4 to 1/2 cup of the dressing.
Notes
When you have leftovers of this salad, you can either serve it straight out of the refrigerator or - and this is so spectacular - you can heat it in a fry pan. It's delicious either way!