Quinoa is usually grouped with grains, but it's actually a seed. It's a complete protein, containing all essential amino acids, and it's a good source of fiber, magnesium, iron, and phosphorus. This recipe is also from The Green Smoothie Girl's 12 Steps to Whole Foods. I think I could eat this dish every day.
Pecan Cranberry Quinoa
1 C quinoa, rinsed well to remove the seed's bitter, natural pest deterrent. (She recommends soaking for a few minutes to let the seeds swell, and then drain in a fine mesh strainer. I recommend the pre-rinsed quinoa sold at Walmart or Broulims, because I don't like to take a chance that the quinoa will be bitter.)
1 Tbsp. coconut oil
1 clove garlic. minced
2 cups water
1/2 C pecans chopped and toasted under a broiler or in a dry saute pan
1 orange, red, or yellow pepper, diced
1/2 cup dried cranberries
2 green onions, chopped (used the green and white parts)
1/3 cup chopped cilantro
1/2 tsp sea salt
Optional: 1/4 cup dried apricots, finely chopped
Dressing:
2 Tbsp fresh lemon juice
1/4 cup fresh orange juice
1 tsp grated orange zest
1/4 C extra virgin olive oil
2 Tbsp agave (I might have used honey)
1 Tbsp dried basil
1 Tbsp dried basil
In a saucepan, saute the garlic in the oil, then add the quinoa and stir till toasted. Add water and bring to boil. Turn the heat down and simmer for 15 minutes. Blend the dressing ingredients. Toss the quinoa in dressing and all other ingredients. Serve cold or hot.
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