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Sweet almonds and vegetables add flavor and color to this marinated quinoa salad.
Melt butter in small skillet until sizzling; add almonds and 2 tablespoons sugar. Cook over medium heat 4-5 minutes or until sugar melts and almonds are golden brown. Watch closely to prevent burning. Remove from heat; stir in remaining 1 tablespoon sugar. Quickly spread onto waxed paper; cool completely. Break into pieces. Set aside.
Combine all dressing ingredients in small jar with tight-fitting lid; shake well. Set aside.
Combine water, quinoa and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium-high heat 5 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 12-15 minutes or until water is absorbed. Remove from heat; let cool 15 minutes.
Combine almonds, cooked quinoa and all remaining salad ingredients in large bowl. Pour dressing over salad; stir until well mixed. Refrigerate at least 2 hours to blend flavors.
Dietary Fiber: 3g
The recipe is easy to make and delicious to eat. I could see adding a little bit a leftover meat to the salad and having a complete meal. I liked the addition of the almonds.
This is fabulous. I've been looking for a new way to prepare quinoa and had to try this one. The butter/sugar/almond combination gives it a nice, sweet crunch. I didn't have white wine vinegar, so I used seasoned vinegar (for sushi rice) and it came out just fine. Delicious!
Easy and very good!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3656
© 2015 Land O'Lakes, Inc.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. More ...
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