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)
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