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Good-for-you quinoa gets color and crunch from dried cherries and almonds. Toss with a vinaigrette made with roasted spices for earthy flavor.
1 cup white (pearl) quinoa
1 1/2 cups water
1/3 cup orange juice
1/4 cup olive oil
2 tablespoons agave nectar
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/4 teaspoon McCormick Gourmet™ Coriander, Roasted Ground
1/4 teaspoon McCormick Gourmet™ Cumin, Roasted Ground
1/2 cup toasted sliced almonds
1/2 cup chopped dried cherries
1/4 cup chopped fresh cilantro
Rinse quinoa; drain well. Bring quinoa and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 12 minutes or until liquid is absorbed.
Meanwhile, mix orange juice, oil, agave nectar, sea salt, pepper, roasted coriander and roasted cumin in small bowl until well blended.
Mix quinoa, almonds and cherries in large bowl. Drizzle with dressing; toss well. Sprinkle with cilantro. Serve at room temperature.
(Amount per serving)