Quinoa Cranberry and Mint Salad
Wash 1 cup quinoa in cold water, gently rubbing with your fingers, strain in a
fine sieve. In medium saucepan, bring 2 cups water to a boil; add quinoa and
saffron, bring to a boil. Cover; simmer for 12 minutes or until water is
absorbed. Fluff with fork, stir in cranberries. Let stand, covered, for 5
minutes.
¼ tsp saffron threads, crumbled (optional)
¼ cup dried cranberries or cherries or blueberries
2 Tbs. olive oil
2 Tbs. orange juice
2 tsp. grated orange zest
1 Tbs. fresh mint, minced
Sprigs of fresh mint
¼ tsp. salt
¼ tsp. black pepper
In small bowl, whisk together olive oil, orange juice, zest, 1 Tbs. minced mint,
salt, and pepper. Stir the orange mixture into quinoa. Place in a serving bowl,
garnish with the sprigs of mint. Serve at room temperature.