Mandarin Quinoa Salad

Yields 4 servings


  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1/2 cup cranberries, dried
  • 2 mandarin oranges, 1 juiced, 1 chopped into ½ inch pieces
  • 2 tsp. extra virgin olive oil
  • 1/2 cup sunflower seeds
  • 3 Tbsp. honey
  • Salt to taste
  • 1/2 beet, slice, optional
  • 1/2 cup cottage cheese, optional


  1. Rinse the quinoa under water. Add the quinoa to a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to simmer and cover. Cook for 12-15 minutes or until water is absorbed. Remove from heat and set aside.
  2. In a small bowl, juice one of the mandarin oranges. Combine with the honey, extra virgin olive oil, and salt to taste. Whisk and set aside.
  3. In a medium bowl, toss the cooked quinoa with the dried cranberries, chopped mandarin pieces, and sunflower seeds. Pour dressing over the quinoa mixture and gently toss. Garnish with beetroot slices and cottage cheese if desired. Place in the refrigerator and serve chilled.

Nutrition per serving: 350 calories, 60 g carbohydrates, 5 mg cholesterol, 9 g fat, 5 g fiber, 10 g protein, 250 mg sodium, 29 g sugar.

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