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.

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

12 comments

J.L. A.
JL A4 years ago

yum

SEND
Winn Adams
Winn Adams5 years ago

Thanks for the info.

SEND
Rebel Wolf
Rebel Wolf5 years ago

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

SEND
Michele Wilkinson

Thank you

SEND
Danuta Watola
Danuta W5 years ago

Thanks for posting this informative article.

SEND
Linda Tasa
Linda Tasa5 years ago

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

SEND
Jo Asprec
Jo Asprec5 years ago

Thanks for sharing the recipe.

SEND
K s Goh
KS Goh6 years ago

Thanks for the article.

SEND
KrassiAWAY B.
Krasimira B6 years ago

Noted with thanks.

SEND
Robert O.
Robert O6 years ago

Thanks Cait.

SEND