. Quinoa was a staple grain in the diet of the ancient Incas. It cooks like rice and it is now becoming popular as an alternative to rice. It is a complete protein and is a good source of iron and fiber.

1-1/2 cups dry quinoa

1 cup dried cherries or cranberries

1 cup chopped walnuts or pine nuts

Dressing

3 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1 tablespoon honey

1/2 teaspoon cumin

1/2 teaspoon salt

salt and freshly ground pepper to taste

In a medium saucepan, heat 3 cups water. Add 1-1/2 cups quinoa and bring to a boil. Cover pan and cook for 12 minutes. Fluff with a fork. Uncover pan. and continue to boil gently until all water is absorbed. Spoon cooked quinoa in a large bowl. Add dried cranberries and cool to room temperature. Set walnuts aside.

Mix vinegar, olive oil, cumin and salt together in a small jar. Pour into quinoa and stir to mix well. Add walnuts. Add salt and pepper to taste. Serve warm or at room temperature.

Serves 12 (1/2 cup servings)

Nutritional Information per serving:

Calories: 200
Fat, gm.: 9
Protein, gm.: 5
Carbs, gm.: 26
Cholesterol, mg.: 0
Fiber, gm.: 2.5