Fresh Summer Quinoa


With the warm weather finally upon us here in the Northeast US, I’m thinking easy summer salads and grains. It’s something nice to keep in the fridge so I always make a bit extra of a grain or rice salad, although this one was so good it didn’t last long.

For 6-8 servings

1-1/2 cups quinoa cooked with 3 cups filtered water
2 large carrots
1 red pepper
1/2 cup cranberries
2 tbsp olive oil
1/2 lemon
Handful of fresh parsley
Salt and pepper to taste
Squeeze or about 1 tbsp honey or 1/2 tbsp agave

Cook quinoa and chop veggies (finely since we are not cooking them) and add them to the quinoa when it’s finished and still hot. Doing it this way will retain that crunchy texture contrast to the soft quinoa. Add remaining ingredients and toss. You’ll probably need a bit more salt than you think–a few teaspoons. Squeezing the 1/2 lemon on top will give it the acid you need. I brought this to a pot luck and it was a bit hit. It’s simple enough to compliment any meal. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s