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Issue: 396: Rainbow Quinoa Salad

Faygie Berkowitz

Super food that is versatile, nutritious, and easy to prepare.

Wednesday, April 25, 2018

 Mishpacha-Recipe

 

Quinoa is definitely one of the most popular new kids on the block when it comes to super foods that are versatile, nutritious, and easy to prepare.

Ingredients

Serves 6


Salad
  • 4 cups quinoa
  • 6 cups water
  • ½ cup dried cranberries
  • 1/3 cup pine nuts
  • 1 bunch scallions, sliced, or 1 finely diced red onion
  • 1 red and 1 orange pepper, finely diced
  • 1 cup canned black beans,
  • optional
  • ½ bunch fresh parsley, finely
  • chopped, or 3 cubes frozen
  • parsley

Balsamic Dressing
  • ¼ cup rice vinegar (white vinegar is fine, too)
  • ¼ cup balsamic vinegar (sub cider vinegar if this is too strong for your taste)
  • ½ cup olive or canola oil
  • 4 cloves garlic, minced (optional)
  • 2 Tbsp honey or sugar
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt



Preparation

Combine quinoa and water in medium-sized pot. Bring to a boil, and then reduce heat to low. Allow to cook, covered, for about 20 minutes or until water is evaporated. Don’t worry if some of it gets overdone — I’ve done that several times and it just gives the salad a nice toasted flavor. Add dried cranberries, nuts, scallions, chopped pepper, beans, and parsley.

Combine dressing ingredients in a cruet and shake well, then pour over salad. Quinoa tends to really eat up dressing, so double or triple the dressing and use extras for a tossed salad later in the week.

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