. 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