Roasted Almond and Cranberry Quinoa and Bulgur Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1½ cups dried quinoa or bulgur (I used a red quinoa and bulgur mix)
  • 3 cups water
  • ½ cup almonds, sliced and toasted
  • ½ cup dried cranberries
  • ½ cup carrots, julienne
  • ⅔ cup scallions, chopped
  • 1 tablespoon rosemary, minced
  • 1 teaspoon thyme, minced
  • ½ teaspoon sage, minced
  • ¼ cup olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons honey
  • Juice of 1 lime
  • Salt and pepper to taste
  1. Bring grain and water to a boil, cover and lower heat and simmer for 10 - 20 minutes or until done. Rest off heat for 5 minutes and fluff with a fork.
  2. Preheat oven to 400 degrees and toast almonds for 10 minutes until golden brown.
  3. Cut carrots into think julienne strips and set aside.
  4. Chop up scallions and set aside.
  5. Mince herbs and add to cooled quinoa with carrots, scallions, cranberries and almonds.
  6. Mix together vinegar, honey and lime juice and drizzle in olive oil. Adjust with salt and pepper and combine with salad!
Recipe by What Jew Wanna Eat at