I love it when spring starts to show itself! The crocus and daffodils, not to mention the cute Easter dresses in the stores, just make me smile! Spring is the season for greens. Greens in our diet. Get ready for some spring cleaning inside and out, but before we dive into spring head first, I wanted to share a great recipe I stumbled upon.
I thought you might like to give this winter quinoa salad a try! Please tell me what you think! This winter quinoa salad is warm and very filling, and I’d love to cook this when the days start to become colder than usual.
Appetizing Winter Quinoa Salad Recipe
- 1 cup quinoa
- 1 cup cranberries dried
- 2 cups chicken broth
- ½ cup Italian parsley chopped
- ¼ cup olive oil
- ⅓ cup fresh mint chopped
- 3 cups onion chopped
- ¾ cup almonds toasted and slivered
- 1 dash salt
- 1 dash pepper
- 2 cups garbanzo beans drained
- ½ teaspoon cinnamon
- 2 tablespoons balsamic vinegar
- Rinse your quinoa! It will be foamy when rinsing. This is because you are washing off the occurring natural coating on the quinoa grain called saponin. The saponin can give the quinoa a bitter taste.
- Bring broth to a boil. Add quinoa and simmer for 15 to 20 minutes or until all the water is absorbed.
- Saute onion until golden. Add drained beans and cinnamon. Stir well. Remove from heat
- Add cooked quinoa to the bean mix.
- Add balsamic vinegar, cranberries, and herbs.
- Season with salt and pepper. Sprinkle on toasted almonds
- Serve at room temperature.