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Cranberry Walnut Quinoa Salad

Serves 8
2 cups NOW Real Food® Organic Quinoa*
4 cups water (for cooking quinoa)
2 Tbsp. organic butter
1/4 cup shallots (minced)
1/2 cup dried cranberries
1/2 medium red onion (minced)
1/2 cup NOW Real Food® Raw Walnuts*
3 cups spinach
2 Tbsp. tamari soy sauce (or to taste)
1 medium lemon, juiced
Sea salt and pepper (to taste)
1/2 cup fresh parsley (washed and patted dry, then chopped fine)
  1. Rinse quinoa thoroughly in a small strainer or by running fresh water over the quinoa in a pot. Drain.
  2. In a large, heavy saucepan, over medium-high heat, add quinoa and water; bring to boil.
  3. Reduce heat to simmer; cover and cook until all water is absorbed (10-15 minutes).  
  4. While quinoa is cooking, in a medium skillet, melt butter over medium heat.
  5. Saute minced shallots and onions until translucent and sweet. 
  6. Add tamari soy sauce, chopped spinach, cranberries and raw walnuts, then saute for 1-2 minutes to soften the spinach. 
  7. Transfer quinoa to a large bowl and cool.
  8. In a large mixing bowl, combine cooled quinoa and the sautéed mixture. 
  9. Add fresh squeezed lemon juice, fresh parsley, and your favorite spices to taste.
Note: Salad may be made one day ahead and chilled, covered. Bring salad to room temperature before serving.
Per serving:
251 calories
10 g fat
9 g protein
34 g carbohydrate
4 g dietary fiber
11 mg cholesterol
276 mg sodium

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