Hazelnut Quinoa Salad w/ Creamy Strawberry Dressing

With all the talk of eating whole grains, I decided to try a few new ones. Millet, couscous, bulgar, amaranth and quinoa to be exact. After getting them home, I had no idea what to do with them!

Looking in my grain closet, I realized that I'd better learn something before my Mister decided to make bird food out of all the unused grain.

He was skeptical.

The kids were amused.

I was challenged.

Then stumped. Again.

But, thanks to Bob, my new friend at the Redmill, who I did NOT personally meet, I now know what to do with my millet, couscous, bulgar, amaranth and quinoa! (Which is pronounced keen-wa)

This recipe is from Bob's Redmill Cookbook, Whole & Healthy Grains for Every Meal of the Day.

Hazelnut Quinoa Salad with Creamy Strawberry Dressing (Gluten-free)

2 cups cooked quinoa (according to package directions)

1/4 cup toasted, crushed hazelnuts

1/4 cup minced scallions, or green onions

1 small bunch of seedless, red grapes, halved (about 1 cup)

~Spread the hot, cooked quinoa on a baking sheet to cool to room temperature.

~Combine the cooled quinoa, hazelnuts, scallions/green onions, and grapes in a medium bowl.

~Immediately before serving, pour the Creamy Strawberry dressing over the salad and toss gently to combine.

~Serve at room temperature or chilled. Serves 4.

Creamy Strawberry Dressing

1/3 cup orange juice

1/4 cup strawberry all-fruit spread

3 Tb. balsamic vinegar

2 Tb. olive oil

1 Tb. silken tofu (or use mayonnaise)

1 medium garlic clove, minced

3/4 t. sea salt

~Combine the orange juice, fruit spread, vinegar, oil, tofu/mayonnaise, garlic and salt in a food processor or blender and blend for about 1 minute, or until smooth. Pour over salad and toss.

Please forgive the poor picture quality, I forgot to turn off the flash! This salad turned out really well and was liked by the whole tribe...and that's a lot of tribe!