Fresh Quinoa Avacado Salad and Quinoa Salad with Apples Almonds and Cranberries

Quinoa- 1 C cooked in Broth
1 Can Chickpeas (Saute with Olive oil and Salt and Pepper)
Handful of Spinach and 1 T Cilantro Chopped thin
2 Roma Tomatoes Chopped
Queso Fresco (or Feta)
Salt
Juice of 2 Fresh Squeezed Limes
1 Avacado diced

mmmm.. Thanks Rocio!!!


I got this next recipe out of my Oct 2015 ALL YOU magazine and made it for Brunch at my house. I loved it. You can serve it with Lettuce leaves or crackers:

2 Crisp Apples, cored and cut into 1/2 inch dice
2 T lemon juice
1 C Red or white quinoa, rinsed well
salt and pepper
1/2 c Sliced Almonds
1 T red wine vinegar
1 t Dijon mustard
3 T Olive Oil
3/4 C dried Cranberries
2 Scallions, white and light green parts, thinly sliced

1. Preheat Oven toss apples with lemon juice
2. Mix quinoa, 1/4 t salt and 2 C cold water in pan. Cover and cook until most of water has been aborbed, about 15 min. Remove from heat, cover and let stand for 5 minutes.  Fluff with a fork, then turn out onto a baking sheet to cool for at least 10 min.
3. Spread almonds on baking sheet , toast until golden, 7-10 min. shaking pan once. Transfer to a plate to cool.
In a bowl, whisk vinegar and mustard.  Gradually add OO, whisking, until emulsified.  Season with Salt and pepper.
4. Drain apples, and add to bowl.  Add quinoa, almonds, cranberries and scallions.  Gently toss; season with S and P.
286 Cal 13 g fat 5 g Fiber 40 g Carbs
Serves 6, Cost per serving $2.14