Quinoa Cranberry Saladadmin | Wednesday, January 25th, 2012
Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. It is close to one of the most complete foods in nature because it contains all 9 amino acids, enzymes, protein, vitamins, minerals, fiber, antioxidants, and phytonutrients. It is easily digested and is a high-energy grain. It contains more calcium than milk and can even help balance your blood sugar. Quinoa is gluten-free and safe for those who are on a celiac diet. While being especially easy to cook, it can be enjoyed year-round because it’s versatile, light, fluffy, slightly crunchy and subtly flavored. We love it!
3/4 cup dried quinoa
1¼ cups vegetable broth or water
Pinch of sea salt
1/3-cup dried cranberries or cherries chopped
¼ cup walnuts or almonds chopped
2 cups cooked black beans
1 very ripe mango, peeled and sliced away from pit,then diced
2 stalks celery, diced
½ cup thinly sliced green onions
1/2 teaspoon sea salt
4 large Romaine lettuce leaves
1/4 cup extra virgin olive oil
2 tablespoons lime juice
1/4 cup apricot or mango nectar or juice
1 jalapeño, seeded and minced
1/2 cup chopped fresh mint
Sea salt and freshly ground black pepper
In a medium sized saucepan, combine the quinoa, salt pinch and vegetable broth then bring to a boil. Reduce heat, cover and simmer for 15 minutes. Once done add walnuts, cranberries or cherries and allow them to steam covered for 5 minutes off heat.
Place beans, mango, celery, green onions and salt in a large bowl. Fluff cooled quinoa with a fork and add to bowl. Gently combine.
In a small bowl, whisk together all ingredients for vinaigrette. Pour over salad and toss to coat. Taste for extra lime or salt and add.
Serve over lettuce leaves.
300 calories~20.8 g protein~30g carbs~3.7g fiber