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Quinoa, gorgonzola and dried cranberries salad

Contributed By: Edgar | See all of Edgar's recipes
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 servings
RECIPE INGREDIENTS
1 cup Quinoa (Bob's Red Mill)
1 cup dried and sweet cranberries
1 cup crumbled gorgonzola cheese
1/2 red onion diced into small cubes
1/2 radicchio cut into small pieces
1/2 cucumber diced into small cubes
1/4 cup good spanish extra virgin olive oil
The juice of one lemon
1/2 half cup chopped fresh flat leaf parsley
Kosher salt and fresh ground black pepper to taste
Quinoa, gorgonzola and dried cranberries salad Recipe at Cooking.com
DIRECTIONS
Boil 2 cups of water in heavy bottomed 4 qt. saucepan and add 1 cup of quinoa. When it boils again, lower to slow simmer and cover. Cook until water is absorbed, about 12 minutes. Fluff up and transfer to a large bowl. Add the cranberries and fold until mixed. Let cool completely before adding the rest of the ingredients. When cool add cucumber and fold, add onion and fold, add radicchio and fold. Add the oil, salt, pepper and the lemon juice and mix. Up to this point you can refrigerate and finish later. When you are ready to serve add the gorgonzola cheese and fold, then add the parsley and fold until all is mixed. Serve immediately.


Date Added: 05/22/2010
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Debbie Reviewed: 07/23/2012
Time is misleading
Total time does not take into account cooling the quinoa. It added another 30 minutes. Make it ahead and refrigerate like it suggests, adding the cheese as you serve it. Radicchio comes in all sizes. I used 1/2 small head and it was plenty. Didn't have parsley, so I used celery tops and I wasn't about to go buy "good spanish ex. virg. oil" for 1/4 cup. Turned out good. Will definitely make it again. Makes a good main dish as well as a side to chicken or ?
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