Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian, Vegan
Ingredients
  • 2 Tbsp. pure maple syrup
  • ½ cup whole almonds
  • ⅓ tsp. ground cinnamon
  • 1½ cups purified water
  • ½ cup uncooked quinoa
  • 4 cups Earthbound Farm Organic Spring Mix
  • ¼ cup organic sprouts
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh orange juice
  • ¼ cup finely chopped fresh basil
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. fresh orange zest
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine almonds with maple syrup and cinnamon; toss to coat almonds, then transfer to a baking sheet and bake in the oven for 15 minutes or until toasted. Remove from oven and set aside to cool.
  3. Meanwhile, bring water to a boil over medium heat; add quinoa and cook, covered for 20 minutes until tender. Remove from heat; set aside.
  4. Add 1 Tbsp. olive oil to a large skillet; add cooked quinoa and cook for 5 minutes, stirring often. When quinoa is golden brown and toasted, remove from heat and transfer to a large bowl with remaining ingredients. Gently toss to combine.
  5. Serve warm or at room temperature.
Notes
Servings: 4 Calories: 287 Fat: 17.7g Protein: 7.5g Carb: 27.7g Fiber: 3.1f Sugar: 7.1g Sodium: 155mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2014/02/03/toasted-quinoa-salad-with-crunchy-maple-almond-clusters/