Meatless Monday: Warm Red Quinoa Salad
Okay, so quinoa may not be the first thing to come to mind for a romantic Valentine’s dinner, but what better day to think about heart health? This warm and hearty salad is loaded with super foods — broccoli for vitamins A & K (and lowering cholesterol), dried cranberries for antioxidants, walnuts for healthy omega-3s, and the aforementioned quinoa, a source of protein. And, it’s naturally red. To go totally vegan, substitute sauteed tofu for the feta. This would also make a nice side dish to some wild salmon. Happy *Heart* Day!
Recipe: Warm Red Quinoa Salad with Broccoli, Cranberries & Walnuts
- 1 cup red quinoa (rinsed*)
- 2 cups water
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 1/3 cup walnut halves
- 1 pound broccoli, cut into small pieces
- 1/4 cup water
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, cubed (optional)
- 1/2 teaspoon sea salt
- pinch black pepper
- 2 tablespoons olive oil
- 2 tablespoons pomegranate balsamic vinegar
- squirt of lemon juice
Instructions: In saucepan, heat 1 tablespoon olive oil over medium heat. Add quinoa, stirring to coat with the oil and cook for 1 minute, continuing to stir. Add water, increase heat to high and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until water is absorbed.
While the quinoa cooks, whisk together vinaigrette ingredients and set aside. Heat dry skillet over medium low heat and toast walnuts, stirring frequently, for about 4 minutes. Remove walnuts from pan and set aside. Add 1 tablespoon olive oil and shallot to pan and cook, stirring occasionally, until shallots begin to brown. Add broccoli and water, cover and cook until broccoli is tender — about 5 minutes. Uncover, add cranberries and remove from heat.
Combine quinoa, broccoli, walnuts and vinaigrette and toss gently to combine. Add feta, if using, and serve. Makes 4-6 servings.
* Note: I used pre-rinsed quinoa in this recipe. If your quinoa is not pre-rinsed, rinse it in a fine mesh colander and let drain for several minutes before cooking.
Feeding Baby: Broccoli’s not recommended until baby is well established on solid foods as it is harder to digest. For babies 8+ months, pull out a few pieces of the cooked broccoli, a spoonful of quinoa and puree with a little water as needed to reach the desired consistency. (The boy is in a no-mingling-of-flavors phase, so the above is his salad, deconstructed. This is also ideal for serving finger-feeding toddlers.)
(And just so you don’t think I’m a total Valentine’s scrooge — here’s our dessert: black and pink cookies …