Mandarin Almond Salad

Name: Mandarin Almond Salad
Ingredients: 1¾ cups (435 mL) water; ½ cup (125 mL) brown lentils; ½ cup (125 mL) quinoa; ¼ cup (60 mL) canola oil; 4 tsp (20 mL) apple cider vinegar; 1 Tbsp (15 mL) fresh lime juice; 3 Tbsp (45 mL) canned mandarin orange juice; ¼ tsp (1 mL) salt; ½ cup (125 mL) slivered almonds; ½ cup (125 mL) dried cranberries; 3 Tbsp (45 mL) minced fresh parsley; One 10 oz (284 mL) can mandarin orange segments, drained (juice reserved)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

As good as any salad you would find in a deli, this is a perfect accompaniment to pork or chicken en-trées. It also packs well for lunches.

Ingredients

1¾ cups (435 mL) water
½ cup (125 mL<

Side dish
Lunch
Vegan
Gluten-free

Method

Place the water in a large saucepan over high heat and bring to a boil. Rinse the lentils in cold water and add them to the boiling water. Cover, lower to a simmer and cook for 18 minutes.

Add the quinoa to the lentils and return to a boil, cover, then reduce the temperature to a simmer and cook for 10 minutes.

Turn off the heat and let the covered saucepan sit on the burner for