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Roasted Almond and Cranberry Quinoa and Bulgur Salad
Amy
5
from
2
votes
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings
6
-8
Ingredients
1x
2x
3x
1 1/2
cups
dried quinoa or bulgur
I used a red quinoa and bulgur mix
3
cups
water
1/2
cup
almonds
sliced and toasted
1/2
cup
dried cranberries
1/2
cup
carrots
julienne
2/3
cup
scallions
chopped
1
tablespoon
rosemary
minced
1
teaspoon
thyme
minced
1/2
teaspoon
sage
minced
1/4
cup
olive oil
2
tablespoons
champagne vinegar
2
tablespoons
honey
Juice of 1 lime
Salt and pepper to taste
Instructions
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.
Preheat oven to 400 degrees and toast almonds for 10 minutes until golden brown.
Cut carrots into think julienne strips and set aside.
Chop up scallions and set aside.
Mince herbs and add to cooled quinoa with carrots, scallions, cranberries and almonds.
Mix together vinegar, honey and lime juice and drizzle in olive oil. Adjust with salt and pepper and combine with salad!
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