Fall is here with all of its wonderful bright colors and flavors. Quinoa is one of only a few plant foods that are considered a complete protein. It contains all nine essential amino acids – these are the amino acids that our bodies cannot produce on its own, so it needs to be consumed. It’s high in antioxidants, fiber, and is naturally gluten-free. You can use it in salads or as an alternative to breakfast cereal. This hearty autumn quinoa salad has beautiful fall colors and flavors. Feel free to substitute other fall vegetables or squash into this recipe. And if you need to save time, be sure to cook the quinoa in advance.
INGREDIENTS
- 1 1/2 cup quinoa
- Salt and ground black pepper
- 2 green onions, minced
- 1 carrot, shredded
- 1 cup frozen green peas, thawed
- 1 (15.5-oz.) can dark red kidney beans, drained and rinsed (or cook your own)
- 1/2 cup dried cranberries
- 2 tbsp extra-virgin olive oil
- 1 tbsp rice vinegar
- 2 tbsp finely chopped fresh parsley
DIRECTIONS
- Bring 3 cups of water to a boil in a medium-sized saucepan.
- Add the quinoa and salt to your liking.
- Once boiling, bring the boiling water back down to a simmer. Then cover and cook until all of the water has been absorbed (approximately 12 minutes).
- Remove saucepan from the heat and transfer to a large bowl.
- Stir in the green onions, carrot and peas, and set aside until it cools to room temperature.
- Add the beans, cranberries, oil, vinegar and parsley.
- Season to taste with salt and pepper and mix to combine.
Variation: Substitute cooked brown rice for the quinoa, or even add nuts for additional crunch.