One recipe, many options

I only discovered Quinoa in the last year, but it makes a wonderfully different option for sides and salads.  The beauty of this recipe is that you have many options.  It can be 4 servings of a stand alone main dish, you can use less salad and serve it over tuna.  I did that for lunch last week and it was wonderful.  You could also do that with a nice piece of salmon.  Finally, it makes a great side dish.  I find Quinoa in the organic section of my local Giant.  The nutrition information provided is for 5 main dish servings.

  1 Cup quinoa, rinsed                                                              

  2 Tbl honey                                                                             1 Cup Celery

  1/4 Cup Lime Juice                                                                  1/2 Cup Golden Raisins

  1/2 Tsp Kosher Salt                                                                 1/2 Cup Slivered Almonds, toasted

  3 Tbl olive oil                                                                           Coarse salt and pepper

  1 Cup Granny Smith Apple                                                    

Cook quinoa to package directions.  While cooking, whisk together the honey, lime juice, and salt. Gradually whisk in the oil until blended.Transfer the quinoa to a large bowl.  Dice the apple, slice the celery and add both to the bowl.  Stir in the raisins and almonds and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste.

Per Serving: 347 Cal (37% from Fat, 8% from Protein, 55% from Carb); 7 g Protein; 15 g Tot Fat; 2 g Sat Fat; 10 g Mono Fat; 50 g Carb; 5 g Fiber; 20 g Sugar; 65 mg Calcium; 4 mg Iron; 265 mg Sodium