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Spiced Grain Salad with Avocado Raspberry Dressing

["Recipe and photo courtesy\u00a0of Marnely\u00a0Rodriguez-Murray of Cooking with Books<\/a><\/em>","Recipe and photo courtesy\u00a0of Marnely\u00a0Rodriguez-Murray of


For the Salad:
  • 2 cups red quinoa, cooked and cool
  • 1 cup sorghum, cooked and cool
  • 1/3 cup dried blueberries
  • 1/3 cup dried cranberries
  • 1/2 cup slivered California Almonds, toasted
  • 5 small radishes, sliced and cut into matchsticks
  • fresh cilantro leaves
  • 3 cups fresh spring mix greens
For the dressing:


  1. To make the salad: toss all the ingredients except the spring mix greens until everything is evenly incorporated. On serving platter, place a bed of greens and place the grain mixture on top.
  2. To make the dressing: using a blender/immersion blender, blend all the ingredients until smooth and season to taste.
  3. To serve: Drizzle the dressing over the grain salad, as well as serve extra dressing on the side.

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