This is a recipe that I have enjoyed numerous times. I first tried it at a gathering and my friend gave everyone the recipe. The quinoa is served chilled and is a delightful side to bring to any gathering.
What I enjoy most about this salad is how adaptable it is. You can add or substitute ingredients and it still will taste good. I recently went to a party and brought this dish, but was out of green onions and cilantro. I subbed in white onions and added more red pepper. It was gone within the hour.
Last week, my husband and I visited with family. While we were there, a friendly neighbor gave us a huge bundle of kale from her garden. Yum! I had no other option than to fill the rest of my plate with this immensely fresh and flavorful kale topped with grapes.
Here are a couple of pictures from a little cruise around the bay in Northern California:
Cranberry Quinoa Salad
2 c. Water or vegetable broth
1 c. dried Quinoa
1 c. dried Cranberries
1 c. Asparagus, chopped (can use green beans instead)
1/4 c. Walnuts, chopped
1/4 c. Green onions, sliced
1/4- 1/2 c. Red or Yellow bell peppers, diced
1/4 c. Cilantro, chopped
Dressing:
1/4 c. Balsamic vinegar
1/4 c. Balsamic vinegar
1 ½ Tbsp. Olive oil
2 cloves garlic, minced
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Pepper
Directions
1. Rinse quinoa.
2. In a medium pot, bring 2 cups of water/vegetable broth to a boil. Add quinoa and cover. Let it simmer until quinoa has absorbed liquid and is fluffy.
3. Place cooked quinoa in a heat-safe bowl and place in refrigerator while the rest of the food is prepared.
4. Prepare the dressing and set aside.
5. Add salad ingredients to the chilled quinoa and mix in dressing.
6. Allow the salad to chill before serving.
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