Quinoa cooks and acts like a grain, but it is gluten-free! It is a complete protein and a good source of fiber and minerals such as magnesium and zinc.

  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 stalks celery, diced
  • ½ c. yellow or red bell pepper, diced
  • ½ c. green bell pepper, diced
  • 4 scallions, chopped (with some of the greens)
  • ¼ c. dried cranberries or raisins
  • 2 Tbsp. olive oil
  • 3 Tbsp. lemon juice
  • ¼ tsp. ground coriander
  • Salt and pepper to taste
  • (opt:  2-3 Tbsp. chopped walnuts)

In a medium saucepan, bring the 1 c. of quinoa and 2 c. water to a boil.  Reduce to a simmer, cover with a lid, and simmer on low for 18 minutes, or until all water is absorbed. Remove from heat with the lid on and let sit.

Meanwhile, chop all of the vegetables.  In a small cup, whisk together the olive oil, lemon juice, ground coriander, and salt and pepper.

In a medium bowl, mix together the quinoa, vegetables, dried cranberries, walnuts if using, and the olive oil mixture. Gently stir to blend all ingredients.  Serve warm or cold.

MAKE IT A MEAL!: For a hearty entrée, add 1 ½ cups black beans and delete the dried fruit and walnuts.