4.2018

Zion Nat'l Park, Columbine

Quinoa Salad with Cranberries and Nuts

Quinoa Salad with Cranberries and Nuts
Served warm or cold – whatever summer mood you’re in!

Ingredients:

• 2 cups quinoa
• 1 ½ cups green onions, sliced
• 1 ½ cups celery, thinly sliced
• ¾ cup pecans
• ½ cup walnuts
• ½ cup dried cranberries
• 8 oz buffalo mozzarella, diced
• 1/4 cup fresh parsley, minced
• 2 tsp minced garlic
• 3 T olive oil
• 4 T balsamic vinegar
• 2 tsp Dijon mustard
• 2 tsp ground cumin

To Prepare:

1. Place the rinsed quinoa in boiling water. Reduce heat and simmer for 15 minutes. Allow the quinoa to cool.

2. Mix together the onions, celery, parsley, pecans, cranberries, walnuts and mozzarella. Note: I’ve been using “candied” pecans for a yummy variation…

3. While quinoa is cooking, in a small bowl, combine vinegar, garlic, mustard and cumin. Slowly add in olive oil in a steady stream.

4. Toss dressing with quinoa. Serve chilled or at room temperature.
(recipe adapted from http://cookingquinoa.net)

Robin Mallery

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"With you guiding me through the HeartMatters program, I was able to achieve a level of physical fitness that made regular and focused exercise feel more like a natural part of my day. I had slipped into a malaise that meant exercise could be ‘put aside’ for work or other important activities. Getting past this is a subtle but powerful accomplishment.

I really enjoyed playing and exercising with you outdoors (my preferred MO for our time together). The joy you bring to your work is wonderful. This flexibility put a kind of structure into my day that helped me ‘choose’ again – showed me how to take back some control of my schedule for important things like meditation and exercise.  It was also part of my journey of re-learning how to say NO to things. This represents additional forward movement for me.

Thanks Robin – I have really benefited from your work in more ways than just the obvious fitter, leaner, stronger me."

---J.E., Northern California,  Communication Consultant

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