Low Iodine Gluten Free Cranberry Almond Quinoa
Total time35 min
Prep time10 min
Cook time20 min
4.8(3)
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Learn more →Ingredients
4 servings
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
- ½ cup sliced almonds
- ½ cup dried cranberries
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped (optional)
For the dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, then drain well.
- 2
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes.
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