Quinoa with Blueberries, Mandarin Oranges and Sliced Almonds

Prep Time: 20 minutes

Cook Time: 20-25 minutes (Total time will vary with appliance and setting.)

Level of Difficulty: Easy


1 C. Quinoa

1 C. Low-Sodium Chicken Broth

1 C. Water

1/2 C. Almonds, toasted on stovetop or in oven and roughly chopped

1/2 C. Dried Blueberries

11 oz Mandarin Oranges, rinsed and strained

2 T. Blueberry Balsamic Vinegar

1 T. Olive Oil (option: orange infused olive oil


Rinse quinoa in mesh strainer until suds disappear. Bring water to a boil over high heat. Add quinoa and stir, then lower and simmer, covered until all water has been absorbed, about 12-15 minutes. Quinoa should have a slight crunch and separate easily when cooked correctly.

While quinoa is cooking, lightly toast nuts in dry skillet on stovetop, stirring often, about 4 minutes or until fragrant OR put on parchment-lined baking sheet in 350 F degree oven and toast approximately same amount of time.

Whisk together olive oil and vinegar. Fluff quinoa with fork and add to dressing. Add nuts, mandarin oranges and blueberries. Stir gently to distribute dressing. Season with salt and pepper. Serve chilled or at room temperature.

Recipe developed by Chef Laura Valcour