Monday, July 19, 2010

Cranberry Quinoa Salad



Quinoa, the gold of the Incas, is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.  Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. 

This super east salad is delicious warm but even better chilled.

2 cups quinoa
4 cups water
½ cup dried cranberry
2 carrots, shredded
1 scallion, cut on the bias, greens included
¼ cup hemp seeds
2 tablespoons minced parsley
1 tablespoon minced mint
2 teaspoons salt
¼ teaspoon black pepper
½ teaspoon cumin powder
¼ cup agave nectar



Bring the quinoa, water and salt to a boil.  Reduce heat and cover. Cook until all water has been consumed. Remove from heat and let sit covered for 10 minutes. Fluff with a fork and transfer to a mixing bowl. Add all other ingredients and combine.  Add more salt, pepper and/or agave if needed… to taste.

It’s that easy.





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