Quinoa Cashew Fruit Salad with a Classic French Vinaigrette

Absolutely one of my most requested recipes. Colorful, easy, and just plain crowd pleasing!


INGREDIENTS:

2 C quinoa and 4 C water

½ C celery sliced

3 clementines peeled and cut into chunks

1 ½ C ripe strawberries cut into small chunks

1 C zucchini cut into small chunks

2 T preserved lemon, finely chopped

½ C craisins

1/3 C chopped fresh Italian leaf parsley

1 ½ C chopped cashews

3-4 T fresh chopped basil

Vinaigrette: ¼ C rice wine vinegar, 3 T light oil, 2 t white sugar, 1 t kosher salt, ¼ T black pepper. Mix all well.


METHOD:

  • Cook quinoa and cool completely.
  • Place in bowl with celery, clementines, strawberries, zucchini, preserved lemon, craisins, and parsley. Keep chilled until ready to serve. Then toss with the basil, the cashews, and the vinaigrette.
  • Serve cold. Garnish with a few basil leaves.



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