Cranberry Walnut Quinoa Salad This recipe, adapted from The Food Network, is simple to make and delicious. I’ve paired it here with chick peas and two kinds of winter squash, and the platter looks so appealing, thanks to the new dishes my kids got me for Hanukah.
Quinoa, is an ancient food, and I’ve noticed this gluten free food seems to be appearing in everything, from breakfast bars, pasta, and hot cereal. Not really a grain although it resembles it, quinoa is actually a seed that is in the spinach and beet family. Very high in protein, it lends itself to doing almost anything with, as it absorbs the flavors or whatever sauce or ingredients you combine it with. I know people who throw quinoa into soups and into their crock pot creations.
This quinoa salad is one of the dishes I shared at the presentation I gave last week, along with the Moroccan Chick Peas, and it was quite popular. I failed to mention that you should rinse the quinoa first in a fine wire mesh strainer, as it removes the bitterness, and luckily someone in the audience shared that important fact with the group, as it is a step that is best not forgotten. Betayavon! Eat Hearty.
- 1 cup quinoa
- 1 cup craisins
- 1/4 cup chopped walnuts
- 1/4 cup scallions, sliced thin
- 1 cup frozen green beans-thawed, and if desired, blanched slightly
- 1/8 cup veggie broth
- 1 T olive oil
- 4 garlic cloves, minced
- salt and pepper, to taste
- Fine wire mesh strainer
- Heavy pot and tight fitting lid
- Medium bowl and lid
- Measuring cups and spoons
- Large spoon for mixing
Rinse quinoa and strain in a fine mesh strainer. In a medium pot, place the quinoa and 2 cups of water and bring to a boil over high heat. Reduce heat to simmer, cover, and cook about 15 minutes, until the water is all absorbed. Remove the lid and let quinoa cool slightly. You will notice white squiggly tails on the top layer of the quinoa, and notice that the grains have begun to separate and get fluffily, like rice and couscous do.
In a medium bowl, combine the cooked quinoa, dired cranberries, walnuts, scallions, and green beans, until they are well mixed. In a small bowl, whisk the veggie broth, olive oil, and garlic, until blended. Pour over the quinoa mixture and toss until well blended. Season with salt and pepper, to taste. Chill in fridge at least 30 minutes before serving. Wonderful paired with any other vegetables, fruit, or sprinkled on a salad or cooked vegetable dish. Will last in the fridge for several days if container is tightly covered.