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

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

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

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Cranberry Quinoa Salad

Ingredients

Method

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