Recipe: Mandarin Almond Salad

• By
• Caren McSherry

Image by Carmyarmyofme
With lentils and quinoa as its base, this mandarin almond salad is hearty and healthy

This mandarin almond salad is perfect for picnics, side dishes or just to fuel up


The recipe comes from Quinoa 365 by Patricia Green and Carolyn Hemming (Whitecap, 2010), which has taken B.C. by storm, sitting at No. 1 on the B.C. bestsellers list for weeks. A book that’s dedicated to healthy food that tastes amazing — what more could you want?

Ingredients

• 1-3/4 cups water

• 1/2 cup brown lentils

• 1/2 cup quinoa

• 1/4 cup canola oil

• 4 tsp. apple cider vinegar

• 1 Tbsp. fresh lime juice

• 3 Tbsp. canned mandarin orange juice

• 1/4 tsp. salt

• 1/2 cup slivered almonds

• 1/2 cup dried cranberries

• 3 Tbsp. minced fresh parsley

• 1 (10 fl. oz.) can mandarin orange segments, 
 drained (juice reserved)



Instructions

1. Place water in a large saucepan over high heat and bring to a boil.
2. Rinse lentils in cold water and add to the boiling water.
3. Cover, lower to simmer and cook for 18 minutes.
4. Add quinoa to the lentils and return to a boil, then reduce to a simmer and cook for 10 minutes.
5. Turn off heat and let covered saucepan sit on burner for 4 minutes.
6. Drain any remaining water. Remove lid and fluff with a fork. Set aside to cool.
7. Whisk together oil, vinegar, lime juice, mandarin juice and salt to make the dressing.
8. Combine dressing with the lentil and quinoa mixture.
9. Stir in almonds, cranberries and parsley.
10. Add mandarin orange segments and toss gently.

Serves 4-6.

Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.

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