incredible edibles…cold cranberry quinoa

March 21st, 2010

A friend was visiting from Chicago last week. We were talking  yummy recipes…

This is for you, Renee and everyone else, of course!

cold cranberry quinoa

quinoa

cauliflower

pine nuts

dried cranberries

To cook the quinoa:

Always cook your quinoa w/vege. broth (or chicken, if you’re not vegan)

One part quinoa to Two parts broth (i.e. – 1 c. quinoa /2 c. broth)   Measure quinoa..put in stainer..rinse well..put   into pot w/broth. Cover. Bring to full boil. Lower heat to simmer. Turn on a timer for 15 minutes..that’s it!

When quinoa is cooked and cooled, add some chopped cauliflower, pine nuts and dried cranberries (to taste).

You can eat it just like this or add a little (very easy homemade) balsamic vinegrette:

Balsamic Vinegrette

1/2 c. organic balsamic vinegar

1/2 c. organic olive oil

1 tbs. (or a little more) pure maple syrup

dash of salt and peper

organic crushed garlic (i put a good amount)

1 tsp. organic country coarse dijon mustard

Put all ingredients in blender and blend well. (oil/vinegar won’t separate when storing)

Store in refrigerator AFTER you enjoy drizzling it on just about anything!

…the motivator lady
lori ellen
eating behaviorist
motivation.inspiration.strategies.support

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