Recipe courtesy of Jennifer
FOOD FOR THOUGHT – October
Try serving this nutty and tangy Cranberry Quinoa Salad for your next luncheon or picnic.
Prep time: 10 minutes
Cooking time: 15 minutes
Yields: 2 – 4 people (easy to double for a party)
Ingredients:
2 cups quinoa
1 bunch of celery
1 small red onion
1 bunch of fresh mint
1 lemon (or lemon juice)
1-2 cups dried cranberries (unsweetened if you can find them)
1-2 cups walnuts halves and pieces
salt and pepper
extra virgin olive oil
Directions:
Prepare quinoa to package directions.
While you are waiting for the water to boil, rinse and dice the celery and the onion.
Give the walnuts a rough chop as well.
Tear the mint into small pieces.
Once the quinoa has cooled, add the cranberries, diced veggies, and walnuts.
Squeeze the lemon juice (use a small sieve to catch any seeds).
Drizzle olive oil, add a dash of salt and pepper and give a big stir.
Taste and make any adjustments you see fit. Adding more lemon will make the other flavors really pop.
Notes: The flavors will come together nicely in the refrigerator over time, so feel free to make this a day before the occasion. This cold salad is a crowd pleaser, great for pot-lucks, picnics and barbecues.
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