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Sprouted Quinoa Mandarin Fruit Salad

Instructions

  • DRAIN oranges reserving syrup. Add water to reserved syrup to make 1 1/2 cups. Combine syrup mixture and quinoa in medium saucepan over medium-high heat. Bring to boil. Reduce to simmer. Cover and cook 15 minutes or until liquid is absorbed. Let stand, covered, 5 minutes. Cool to room temperature. Fluff with fork.

  • TOSS oranges, strawberries, almonds and dressing in medium bowl to combine. Spread quinoa on serving platter. Spoon fruit onto center of quinoa. Chill until ready to serve.

  • *To toast almonds: Place 1/3 cup sliced almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

Yields:
Yields: 6 servings
Prep Time:
Prep Time: 10 min
Cook Time:
Cook Time: 20 Min

Ingredients

  • 1 (15 oz.) can mandarin oranges
  • Water
  • 1 cup uncooked truRoots® Organic Sprouted Quinoa
  • 1 lb. medium strawberries, washed, stemmed and quartered
  • 1/3 cup toasted sliced almonds*
  • 1/3 cup prepared Asian salad dressing

Instructions

  • DRAIN oranges reserving syrup. Add water to reserved syrup to make 1 1/2 cups. Combine syrup mixture and quinoa in medium saucepan over medium-high heat. Bring to boil. Reduce to simmer. Cover and cook 15 minutes or until liquid is absorbed. Let stand, covered, 5 minutes. Cool to room temperature. Fluff with fork.

  • TOSS oranges, strawberries, almonds and dressing in medium bowl to combine. Spread quinoa on serving platter. Spoon fruit onto center of quinoa. Chill until ready to serve.

  • *To toast almonds: Place 1/3 cup sliced almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.