Saturday, July 13, 2013

Quinoa Cranberry Salad (Gluten/Grain and Refined Sugar Free with Diary Free Option)

A co-worker told me awhile ago that she finally tasted quinoa for the first time at a party.  The quinoa was in a salad with some maple syrup and feta.  It sounded so good I had to try it.  I didn't have the recipe so this is what I put together.  Hope you enjoy this salad as much as we do.
Ingredients (serves approximately 4 side salads)
  • 1 cup quinoa (soak for 1-2 minutes, then rinse to remove the bitter saponin coating)
  • 2 tablespoon olive oil
  • 5 tablespoons apple cider or rice vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon sea salt
  • 2 diced organic celery stalks
  • 1/4 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped cucumber
  • 1/4 cup crumbled goat or sheep feta cheese (optional)

  1. In a small pot heat 1 teaspoon olive oil and add quinoa.  While stirring the quinoa constantly, let it fry for 2 -3 minutes to bring out its flavours.  Add water and and bring to a boil.  Reduce heat and let it cook for 10-15 minutes until tender.  Cool.
  2. In a small bowl combine oil, vinegar, maple syrup and sea salt
  3. In a medium size bowl add quinoa, celery, cranberries and sunflower seeds.
  4. Pour vinegar dressing over quinoa and stir to fully combine
  5. Add crumbled feta on top or stir in and store in fridge for at least 30 minutes in order for salad to absorb flavour.

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