Multi Colored Quinoa, Dried Cranberries, Apricots & Raisins tossed with a White Balsamic Mint Drizzle
Ingredients
-
- Quinoa (1/2/ each White & Red) 1 cup
- Dried Cranberries 2 ounces
- Dried Apricots (quartered) 2 ounces
- Raisins 2 ounces
- Golden Raisins 2 ounces
- Chopped Mint 1/2 bunch
- Extra-Virgin Olive Oil 2 ounces
- White Balsamic Vinegar 4 ounces
- Agave 1 teaspoon
- Salt t.t.
- Peppermill with black pepper t.t.
Directions
- Cook the quinoa in water. (2 to 1 water ratio--use cold water) Simmer 15 minutes or until tender.
- Mix the Cranberries, Apricots & Raisins with the grain reserve.
- Chop the mint
- In a separate bowl mix olive oil and agave with the balsamic vinegar. Toss with the mint. Season with salt and ground pepper.
- Toss salad with dressing