Recipe
We're back to whole grain recipes with this quinoa recipe from Nutrition and Lifestyle Counselor
Karen
Honig.
Quinoa Salad with
Dried Cranberries and Pecans
Salad
- 1 cup shelled pecans
- 1 1/4 cups quinoa cooked in 2 1/2 cups water; add cranberries and turmeric to the water.
- 1 cup dried cranberries
- 1/2 tsp. turmeric
- 2 cups boiling water
- 1 cup thawed frozen peas
- 3 scallions, very thinly sliced
- 2 medium cucumbers, peeled, seeded, and diced
- 1/4 cup shredded fresh basil
Lemon Dressing
- Zest of 1 lemon
- 1/3 cup lemon juice
- 1/2 tsp. salt
- Freshly ground black pepper
- 1/3 cup olive oil
Place the quinoa, water, cranberries, and turmeric in a heavy pot. Bring to a boil. Lower the heat to simmer, cover and cook without stirring for approximately 20 minutes. Stirring makes grains mushy and they lose water. *
Toast the pecans in a shallow pan in a preheated 350 degree oven until very fragrant, about 7 minutes. Set aside to cool.
Stir the pecans, peas, scallions, cucumber and basil into the cooked quinoa.
Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour onto the quinoa mixture and stir to blend. Let the salad sit for at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving. If you make the salad more than an hour before you intend to serve it, hold back on adding the cucumbers until serving time.
*uncooked quinoa (but rinsed) may be dry roasted for several minutes to release its nutty flavor before cooking with water.
Karen Honig is a Boston area AADP certified nutritional
counselor.
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