June 2021 Newsletter—Quinoa Cranberry Salad

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Quinoa Cranberry Salad

Ingredients:

  • 1 1/2 cups water
  • 1 cup uncooked quinoa, rinsed
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1 small red onion, finely chopped
  • 1 1/2 teaspoons garlic powder
  • 1/4 cup chopped fresh parsley
  • 2 orange- 1 juiced, zested and the other segmented- add segments to salad
  • 1/4 cup toasted nut (cashews, walnuts or almonds)
  • 1/2 cup orange segments
  • 1/2 cup dried cranberries
  • 1 TBS of honey
  • ¼ cup of Balsamic Vinegar
  • salt and ground black pepper to taste

Directions:

Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.

Once cold, stir in the red bell pepper, yellow bell pepper, red onion, garlic powder, parsley, orange juice and zest, orange segments, sliced almonds, celery, and cranberries. Whisk together balsamic and honey then add to salad. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts:

Calories: 311kcal | Carbohydrates: 44g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 423mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1195IU | Vitamin C: 12.9mg | Calcium: 88mg | Iron: 2.4mg