Quinoa is incredibly good for you - a grain that is gluten-free (if that's important to you) and much higher in protein and fiber than brown rice (quinoa's protein is also a complete protein source which provides all nine essential amino acids). It's found more and more in regular grocery stores in addition to health foods and co-ops, Trader Joes, etc.
Quinoa with Cranberries & Almonds
Taken from: A Hint of Honey
- 1/3 cup pistachios, toasted in a dry skillet over medium-low heat until fragrant (I substituted slivered almonds because we always have some in the house)
- 1 cup quinoa, toasted in a dry skillet over high heat until lightly browned, about 5 minutes (forgot to toast this but it still turned out great!)
- 1 1/2 cups water
- 1/4 cup dried cranberries, chopped (you can also add in 1/4 c. dried apricots although I omitted)
- 1-2 stalks celery, sliced
- 3 green onions, sliced
- 1/2 tsp. salt + more to taste
- freshly ground black pepper
- 2 tsp. shallots or red onion, minced
- 2 tsp. honey
- 2 Tbsp. sherry vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
-To make the vinaigrette, whisk together the shallot, honey, and vinegar in a small bowl. Slowly stream in the olive oil, while whisking constantly. Season to taste with salt and pepper.
-Toss to combine the quinoa, nuts, cranberries (and apricots, if using), celery, and green onions in a large bowl. Pour the vinaigrette over top and toss to coat. Season to taste with salt and pepper. Serve slightly warm or at room temperature.