Cranberry Walnut Quinoa Salad
rinsed and drained
less 2 TBS water
fresh orange juice
shaved brussels sprouts
I buy the Trader Joe's bag
toasted (if allergic to nuts, use pumpkin seeds)
apple juice sweetened (I love Eden brand)
coarse salt and black pepper to taste
Optional: zest of one orange (if you want more orange flavor add orange zest directly to the salad when tossing.
Cook the Quinoa
Bring the water and orange juice to a boil. Add a pinch of coarse salt.
Add rinsed quinoa and stir. Cover and reduce to a simmer.
Cook covered for 14 minutes, then add shaved brussels sprouts.
Cook for 3-4 more minutes, or until all liquid is absorbed. Brussels should be cooked through, but still have a little bite to them.
Then turn off heat and let sit for 5 minutes covered. Remove cover and fluff with a fork.
While Quinoa Cooks
Chop walnuts and toast at 350 degrees for about 7 minutes or until brown.
Mince mint and parsley.
Make Cranberry Dressing (see recipe below).
Put it Together
Toss warm quinoa with cranberries, walnuts, minced herbs, and about 6 TBS of Cranberry Dressing (add dressing to your taste). Add orange zest if using.
Adjust seasoning with coarse salt (I prefer sea salt) and black pepper to taste.
Lightly stir and serve.
Serve warm or room temperature.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2014