As a vegetarian and vegan “flirt,” I’m constantly looking for new meals that pack a ton of nutrients, flavor, and depth to them. Since shying away from meat, processed food, and most dairy, the list of what I can purchase at a grocery store has become quite small; which definitely has it’s pro’s and con’s. Experimentation and willingness to try new foods is a must for my lifestyle. So when my Mom made this amazing new quinoa salad for me to try, I knew I had to feature it on here. Thanks Mom
Originating from South America, quinoa was considered the “gold of the Incas” which they thought to be sacred. The Incas knew what was good for them! This superfood is packed with lots of amazing nutritional value, such as:
High in dietary fiber
1 cup quinoa
2 cups vegetable broth
1/4 cup cranberries
Handful of chopped pecans
1/4 cup of grated carrots
1 tablespoon chopped chives
2 tablespoon rice wine vinegar
4 tablespoons oil
Rinse quinoa thoroughly. Bring broth to a boil in a medium saucepan. Add quinoa and return to a boil.
Cover and reduce heat. Simmer for about 15 minutes and fluff with a fork. Add cranberries, pecans, carrots, and chives.
Whisk together dressing of oil and vinegar.
Pour over quinoa and toss well.
I’d love to experiment with quinoa some more and try different salads; maybe a ginger dressing with broccoli and walnuts. Yum! Have you had quinoa before? If so, what is your favorite way to cook and eat quinoa?
Hope your weekend is full of delicious food, good company, and productivity…I know mine will be!