When I saw this post by Chanie for Israeli Couscous with Thyme and Honey Roasted Carrots, Beets and Parsnip, I immediately wanted to use her dressing in a quinoa salad.The only thing I changed about the dressing was reducing the thyme to a 1/4 tsp. Instead of using Israeli couscous with roasted carrots, beets and parsnips, I used diced canned baby beets, orange sections (mandarin oranges would have been fine, too) and dried cranberries. Plus, I added in some sliced scallion.
The beets and craisins tinted the quinoa an even more intense red.
Ruby Red Quinoa Salad
1 cup red quinoa cooked per package directions with 2 cups water or broth
handful or so of craisins
1/2 of a 14.5 ounce can of baby beets, diced
orange segments, peel and pith removed (supremes from one orange)
chopped red pepper
2 scallions, sliced
Chanie’s Dressing (2 Tbl. honey, 3 Tbl. orange juice, 3 Tbl. olive oil, 1 Tbl. balsamic vinegar, 1 heaping Tbl. orange marmalade–I used Smuckers Pacific Grove Orange Marmalade Medley–1/4 tsp dried thyme, plus salt and pepper, to taste)
Combine the cooked and cooled quinoa (I made this ahead and refrigerated) with the rest of the ingredients.