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.