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)
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
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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