Quinoa Salad with Spicy Pumpkin Vinaigrette

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Quinoa Salad with Spicy Pumpkin Vinaigrette

Directions

  1. Mix quinoa, corn, peas and carrots in a large bowl. Pour 1/2 cup Pumpkin Vinaigrette over the quinoa mixture.
  2. Toss until all ingredients are combined, adding additional vinaigrette to taste. Refrigerate until ready to serve.
  3. Top with cranberries and chopped cashews. Serve with any remaining vinaigrette.

Ingredients

  • 15 oz. quinoa, cooked, cooled
  • 6 oz. corn, whole kernel, frozen, thawed
  • 6 oz. peas, snow, frozen
  • 6 oz. Carrot, peeled, cut into very thin 2-inch strips
  • 1 1/2 oz. cranberries, dried, sweetened
  • 1 oz. cashews, raw, chopped