Cranberry Quinoa Salad

Name: Cranberry Quinoa Salad
Yield: Yield: 8 servings.
Ingredients: 3 cups vegetable or chicken broth (low-sodium or regular); 3 cups vegetable or chicken broth (low-sodium or regular); ½ cup fresh parsley or mint; 1½ cups quinoa; ¼ cup fresh basil (or 1 tsp dried); ½ cup fresh parsley or mint; 1 medium red onion, cut in chunks; ¼ cup fresh basil (or 1 tsp dried); 1 slice fresh ginger, peeled (or 1 Tbsp frozen or bottled minced ginger); 1 slice fresh ginger, peeled (or 1 Tbsp frozen or bottled minced ginger); ¾ to 1 cup dried cranberries; 2 cloves garlic; 1 yellow or green bell pepper, cut in chunks; 2 stalks celery, cut in chunks; 1 red bell pepper, cut in chunks; 1 yellow or green bell pepper, cut in chunks; salt and pepper to taste; salt and pepper to taste; 2 Tbsp orange juice; 2 Tbsp honey; 1 slice fresh ginger, peeled (or 1 Tbsp frozen or bottled minced ginger); ¼ cup extra-virgin olive oil

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Quinoa (KEEN-wah) has a somewhat nutty flavor and is very high in protein. It’s an excellent alternative to rice or couscous in salads and pilafs and is ideal for Passover.

Ingredients

3 cups vegetable or chicken broth (low-sodium or regular)
1½ cups quinoa

Vegetarian
Gluten-free

Method

Bring broth to a boil in a medium saucepan over high heat. Place quinoa in a fine-mesh strainer and rinse under cold running water for 1 to 2 minutes, until water runs clear. Drain well. (Rinsing removes the bitter coating.)

Add quinoa to boiling liquid. Reduce heat to low and simmer, covered, for 15 minutes, until liquid is absorbed. Don’t overcook. Remove from heat and let stand, cove