Recipe and photo courtesy of Marnely Rodriguez-Murray of Cooking with Books
For the Salad:
2 cups red quinoa, cooked and cool
1 cup sorghum, cooked and cool
1/3 cup dried blueberries
1/3 cup dried cranberries
1/2 cup slivered California Almonds, toasted
5 small radishes, sliced and cut into matchsticks
fresh cilantro leaves
3 cups fresh spring mix greens
For the dressing:
1 small California Avocado, diced
3 ounces California Olive Ranch Arbosana Olive Oil
1.5 ounces vinegar
1/4 teaspoon Spiceologist Raspberry-Chipotle Blend
1/2 teaspoon kosher salt
1. To make the salad: toss all the ingredients except the spring mix greens until everything is evenly incorporated. On serving platter, place a bed of greens and place the grain mixture on top.
2. To make the dressing: using a blender/immersion blender, blend all the ingredients until smooth and season to taste.
3. To serve: Drizzle the dressing over the grain salad, as well as serve extra dressing on the side.
|Time ||Level ||Yield |
|20 minutes || Easy || 4 servings |