So, I have to admit that I’m guesstimating the quantities for this recipe, but it really does depend on your preference of crunch-to-fluffiness ratio. As it seems to be with every recipe I post here, this one is a real crowd pleaser. It takes very little time, just a little bit of prep, and is a perfect and much healthier alternative to rice or couscous. Hope you all enjoy!
Quinoa Salad w/ Cranberries & Pine Nuts:
- 1 cup organic Sprouted Quinoa
- 1 tsp. coconut oil
- 3/4 cups Water
- 3/4 cups organic low-sodium Chicken Broth
- pinch of salt
- 1/4 cup roasted Pine Nuts
- 1/3 cup Cranberries, soaked & coarsely chopped
- 1/2 small Red onion, soaked & finely chopped
- 4 stalks celery, finely chopped
- 1 – 2 Carrots, shredded
- Chives or Scallions to taste, chopped
- 2 tbsp. Olive oil
- 1 tbsp. Apple Cider Vinegar
- the juice of 1/2 lemon
- salt & pepper to taste
The first crucial step for this recipe is to soak your onions and cranberries so that you extract the tartness and sweetness (respectively) from them, so they won’t overpower the rest of the ingredients. Place your whole cranberries in a small receptacle and cover them with warm water. In a separate container, place cold water with and vinegar (white or apple cider; approx. 1 tbsp.) and a dash of salt, stir and add the chopped onions. Set these two items to the side, and chop the rest of your ingredients.
For the quinoa. Heat a small saucepan over medium-high heat. Place a dollop of coconut oil (approx. 1 tsp.) in the pan and let melt. Place the quinoa in the pan, add the stock, water and salt to taste. Stir to incorporate and bring to a boil. Turn heat on low, cover and allow to cook for exactly 15 minutes. Set quinoa aside once it’s been cooked, allow it to sit for 5 minutes then transfer it to a large low bowl and fluff it with a fork.
While the quinoa cooks, heat a small pan over high heat. Place the pine nuts in the pan and roast quickly. The trick to not burning the nuts is to not let the pan sit directly over the heat, instead constantly move the pan so that the nuts are sifting and browning evenly. Once you can smell the sweet aroma of the pine nuts they are ready. This should take you no longer than 3 minutes.
While the quinoa cools, drain the cranberries and give them a course chop. Drain the onions and rinse them with cold water. Once the quinoa is cool, add all the chopped veggies, lemon, olive oil and apple cider vinegar. Fluff and incorporate with a fork and you’re ready to go!
Mommy Tip: If you’re child is like mine, he/she will probably only like the quinoa with the cranberries. So, once the quinoa is ready, set apart a small amount and add a few cranberries. That way your child is eating the same food you are, only slightly catered to their taste. We are currently going through an anti-vegetable phase in this household…I hope it passes quickly!
I would love feedback on this recipe! Let me know your thoughts!