Quinoa is a fantastic nutrient rich food, and a versatile addition to any meal. I love to blend sweet and savory flavors, and I find salads an amazing avenue to do so. Quinoa is so versatile it takes on the flavor of what it is cooked in, so for this recipe, we are adding in fruit juice and cranberries. Remember that with any meal you can make substitutions that meet your nutrition needs and flavor preferences.
- 1 cup water
- 1 cup no sugar added pomegranate or cranberry juice
- 1 cup quinoa (the variety of your choice)
- ¼ cup dried cranberries
- Bunch of Spinach or Mixed Salad Greens*
- 1 bunch of asparagus cut to 1” pieces
- 4 or 5 button mushrooms sliced*
- 1 clove of fresh garlic finely chopped
- ¼ cup of crumbled goat cheese feta*
- 4 Tbsp balsamic vinaigrette
The items with the * are items that can be easily changed to an item you prefer or that is locally available. Farmers markets and local grocers have a variety of greens and lettuces, cheeses, and mushrooms that may be unique to your area.
- Gather your ingredients.
- Chop and slice the vegetables and set aside.
- Start the quinoa by boiling water and juice.
- Stir in quinoa and cover for 10-15 minutes on low heat or until all of the liquid has been absorbed.
- Before setting the quinoa aside to cool, stir in dried cranberries.
- In a pan, sauté asparagus, mushrooms and fresh garlic on low heat.
- When the asparagus is soft to the touch set aside to cool.
- Once the vegetables and quinoa are cool, place quinoa on a bed of fresh spinach greens; add asparagus mixture, balsamic vinaigrette and choice of cheese, then gently toss.
- If eating as a main dish; a boiled egg, grilled chicken, or chilled edamame can be added for protein.