Toasted Quinoa Cran-Raisin Salad


Serving this salad with grilled salmon or chicken and grilled asparagus can be a delicious combination.


Makes 4 servings


1 cup quinoa, rinsed well

1 3/4 cups filtered water or low-sodium chicken broth

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

1/3 cup chopped fresh parsley

1/4 cup raisins

1/4 cup dried cranberries

1 tablespoon fresh lemon juice

Sea salt and freshly ground black pepper


Method: -


1) Put the quinoa in a large saucepan and cook over medium-high heat until toasted, about 2 minutes. Add the water or chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, for about 2 minutes.


2) Meanwhile, toast the pine nuts in a dry skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.


3) Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins, cranberries, and lemon juice. Season with salt and pepper and toss for extra flavor.


References: -

The Disconnected Kids Nutrition Plan

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