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Cranberry Quinoa

Cranberry Quinoa

Cranberries and pecans make this a fun and delicious way to eat quinoa. The light dressing complements the subtle flavors of the quinoa.

2 cups quinoa
4 cups water
teaspoon olive oil
teaspoon salt
2 ribs celery, chopped
3-4 Tablespoons green onions, sliced thin
cup dried cranberries
cup pecans, toasted and chopped

5 Tablespoons olive oil
2 Tablespoons cilantro, minced
2 Tablespoons lemon juice
1 Tablespoon rice wine vinegar
teaspoon salt
Dash pepper

  • Place water and quinoa in a 2-quart pot. Add tsp. salt and tsp. oil. Bring to a boil and then simmer at a very low heat. Do not stir. Cook covered for about 15 minutes until small peaks form on top of quinoa and liquid is evaporated. Remove from heat. Stand covered for 10 minutes before transferring to a bowl and cool to room temperature. (Can cool faster in refrigerator if preferred.)
  • Gently mix dressing in small bowl or measuring cup with a fork.
  • Add dressing to quinoa and mix in.
  • Add in vegetables, nuts and cranberries and mix well.
  • Serve at room temperature.

Serves: 4-6

Cooking time: 30 minutes

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Sara, from the HeartMath Institute

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


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5:17AM PDT on Mar 13, 2015

wow love the crans

1:35AM PDT on Oct 1, 2014

Thank you :)

9:00PM PDT on Jul 3, 2014

I like red quinoa and cranberries, so this makes a wonderful combination of good food.

5:21PM PDT on Apr 18, 2014


12:57PM PDT on Apr 7, 2014

thanks for the recipe, will have to make it one day

2:45AM PDT on Apr 6, 2014

Surely seems to taste good, but to me quinoa is too annoying to prepare with its necessary washings to make it edible... I was used to eating it on a daily basis but I found I spent too much time for it not to taste bitter so I gave up !

12:36AM PDT on Apr 5, 2014


8:53PM PDT on Apr 4, 2014

Quinoa is versatile in that you can make a tabouli like salade or use it in place of rice for pilaf, add it cooked to scrambled eggs, add it to egg salade, etc etc. If a recipe calls for rice or couscous or cracked wheat/bulger, be bold and try subbing quinoa.

1:11AM PDT on Apr 1, 2014

Thanks for sharing

4:57PM PDT on Mar 31, 2014

Can't wait to try this.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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