Vegetable-Quinoa Salad

  • Level: Easy
  • Yield: 4 servings
Save Recipe

Directions

  1. Cook 3/4 cup quinoa as the label directs; fluff. Transfer to a large bowl; toss with 1 cup each shredded carrots, chopped cucumber and chopped sugar snap peas, 1/2 cup raisins and 1/4 cup each chopped parsley and salted sunflower seeds. Drizzle with olive oil and white balsamic vinegar; season with salt and pepper.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.