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Colorful Whole-Grain Supper Salad

Colorful Whole-Grain Supper Salad

This complete meal in a bowl overflows with the antioxidant and anti-inflammation benefits of fresh vegetables and dried cranberries married to classic whole grains and the omega-3 goodness of chopped nuts. You can use quinoa or brown rice for this recipe, but my favorite is quick-cooking red quinoa, a traditional food of the Incas that offers as much complete protein as milk. This vegan salad is a huge hit with people of all ages, and itís become my favorite quick meal to make. Delightfully tasty, nourishing, and oh-so-healthy:

INGREDIENTS
1 cup dried red quinoa, quinoa, or brown rice
2 cups water
Salt to taste
2 scallions, white and green parts, chopped
2 carrots, grated
1 beet, grated
1/3 cup fresh parsley, chopped
1/3 cup dried cranberries
1/3 cup chopped walnuts
2 tablespoons olive oil
1 teaspoon toasted sesame oil
2 teaspoons plum vinegar, balsamic vinegar, or lemon juice
Salt and freshly-ground black pepper to taste

1. Bring salted water to a boil and add grain. Return to a boil, then reduce to simmer and cook until grain is tender and water is absorbed (about 50 minutes for brown rice, 25 minutes for quinoa, 20 minutes for red quinoa).

2. Place cooked grain in a medium salad bowl. Add scallions, carrots, beet, parsley, dried cranberries, and walnuts, tossing to combine.

3. In a small bowl, whisk together the olive oil, sesame oil, vinegar or lemon juice, and salt and pepper to taste. Pour over salad and mix to distribute evenly. Serve immediately, or refrigerate for a couple of hours.

Serves 4.

Read more: Food, All recipes, Soups & Salads

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.

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12 comments

+ add your own
8:45AM PST on Dec 14, 2012

yum

12:51PM PDT on Jun 25, 2012

Thanks for the info.

2:27AM PST on Jan 18, 2012

Sounds an interesting dish - not sure if we have Quinoa in the UK but I will certainly rty and find some!

9:42AM PST on Jan 13, 2012

Thank you

4:28AM PST on Jan 3, 2012

Thanks for posting this informative article.

12:13PM PDT on Oct 12, 2011

I can't wait to try this dish. It sounds absolutely delicious.

8:32AM PDT on Aug 27, 2011

Thanks for sharing the recipe.

7:37AM PDT on May 27, 2011

Thanks for the article.

4:45AM PDT on May 16, 2011

Noted with thanks.

11:43AM PDT on Apr 6, 2011

Thanks Cait.

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