Quinoa is an excellent protein source comparable to an egg. This salad is delicious alone as a meatless meal or served with grilled chicken or broiled fish.

Dressing:
¼ c. orange juice
2 tbsp olive oil
1 tbsp Agave nectar
¼ tsp salt
¼ tsp pepper

Salad:
1 cup uncooked quinoa (prewashed type – read the instructions to be sure it doesn’t need rinsing)
2 cups liquid – mandarin juice plus water
¼ cup thinly sliced green onions, including green tops (or to taste)
½ cup dried cherries or craisins
¼ cup sliced almonds (toasted)
15 oz. can mandarin orange slices packed in juice (drained and reserve juice)

To prepare dressing:
Combine first five ingredients in a small bowl. Whisk until well blended

To prepare salad:
In a 4 quart nonstick saucepan toast almonds for a few minutes until lightly browned and remove. Then toast the quinoa for 4 minutes (or until it smells nutty) over medium heat, stirring frequently. Add liquid mixture into the saucepan with the quinoa; bring to a boil. Cover and reduce heat; simmer 20 minutes or until liquid is absorbed (may take as little as 10 minutes). Remove from heat and cool to room temperature. Stir in dressing and remaining ingredients. Cover and chill.

Created by the Mayo Clinic for the Cancer Nutrition Consortium. Additional recipes can be found on their website or sign up for their newsletter.