Cranberry Walnut Quinoa Salad

Serves 8

Ingredients

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)

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)

Rinse quinoa thoroughly in a small strainer or by running fresh water over the quinoa in a pot. Drain.
In a large, heavy saucepan, over medium-high heat, add quinoa and water; bring to boil.
Reduce heat to simmer; cover and cook until all water is absorbed (10-15 minutes).
While quinoa is cooking, in a medium skillet, melt butter over medium heat.
Saute minced shallots and onions until translucent and sweet.
Add tamari soy sauce, chopped spinach, cranberries and raw walnuts, then saute for 1-2 minutes to soften the spinach.
Transfer quinoa to a large bowl and cool.
In a large mixing bowl, combine cooled quinoa and the sautéed mixture.
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

*NOW items available at your local health food store

1598 ratings
3.28 average

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