-
1
For the sweet quinoa fruit salad:
-
2
In a medium pan,over high heat, add uncooked quinoa, water, and milk, and bring to a rolling boil. Lower heat and let simmer for about 12-15 minutes, or until water is evaporated. Add the brown sugar and allow to cool to room temperature before adding the berries.
-
3
Meanwhile, make the dressing and get the almonds going.
-
4
When the quinoa has cooled, add the strawberries, blueberries, white peaches and the vinaigrette. Toss to combine. Cover and refrigerate for at least 2 hours before enjoying. When ready to eat, top with candied almonds and enjoy for a sweet BBQ side-dish or a healthier dessert.
-
5
For the dressing:
-
6
Combine all of the ingredients and mix well (an immersion blender works best). If desired, add more honey, for a sweeter taste.
-
7
For the candied almonds:
-
8
Preheat oven to 250u00b0F. In a small bowl, combine sugar, cinnamon, flaxseed, and sea salt; set aside. In larger bowl, whisk together the egg white, vanilla extract and water, and beat until frothy (but not stiff). Stir in almonds and mix to coat them, entirely.
-
9
Sprinkle the sugar mixture over the almond mixture and mix until evenly coated.
-
10
In a single layer, spread coated almonds onto a parchment-lined baking sheet and place in the oven. Bake for 1 hour, stirring them around every 15 minutes.
-
11
If they are a little on the sticky side when they cool, separate each almond and transfer onto a clean parchment-lined baking sheet and put in the oven at 300u00b0F for another 10-12 minutes. They should be crunchy, not sticky. When they are ready, sprinkle about 1/2-3/4 cup over the top of the quinoa salad, while packing the rest in an airtight jar for up to 2 weeks.
-
12
(Recipe for candied almonds slightly adapted from My Baking Addiction.)
