SUSAN OJANEN FREELANCE WRITER & FOOD PHOTOGRAPHER
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Cranberry, Apricot & Almond
Quinoa Salad with
​Honeyed Lemon-Ginger Dressing

Gluten & Dairy-free

Ingredients

1/4 cup freshly squeezed lemon juice
3 tablespoons extra virgin olive oil 
2 tablespoons raw honey 
4 teaspoons minced ginger 
1 teaspoon lemon zest
1/4 teaspoon sea salt 
1/4 cup slivered almonds
4 cups cooked quinoa
1/2 cup dried cranberries (reduced sugar if available)
12 dried apricots, chopped small 
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme leaves)

Directions

1. In a small bowl, whisk together the lemon juice, olive oil, honey, ginger, lemon zest, and salt; set aside.

2. Place the almonds in a small skillet over medium-low heat, stirring constantly while the almonds toast, for about 2-3 minutes; set aside.

3. In a medium mixing bowl, place the quinoa, cranberries, apricots, toasted almonds, and thyme; gently toss with a fork to combine. Pour the dressing over the mixture and toss again; serve immediately.

Variation: Add 1 cup diced cooked chicken or turkey into the salad.

​Note: Store the salad covered and refrigerated for up to 5 days.
© 2020 Susan Ojanen. All rights reserved.
susan@susanojanen.com  |  +1 423 534 2364
  • Welcome
  • Image Gallery
  • Recipes
    • Blueberry-Oatmeal Smoothie
    • Butter Lettuce Salad with Avocado Cream
    • Chocolate Almond Bites
    • Quinoa Salad with ​Honeyed Lemon-Ginger Dressing
  • Articles
    • Gluten-Free France
    • Pineapple
    • Strawberries
    • Tart Cherries
  • Contact