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

Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.
Robin Mallery

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