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Recipe from
Ricki's Kitchen: Berry Grain Salad--as seen on Breakfast
Television!
Salad:
1-1/2 cups
dry quinoa (may substitute with millet, kasha, rice, or a
combination)
3 c. water
1/2 cup chopped walnuts, lightly
toasted
1/2 cup dried cranberries or
cherries
2 medium stalks celery, chopped
1/4 cup sunflower seeds (toasted or raw)
1/4 cup chopped green onions
1/4 cup chopped parsley or cilantro
Dressing:
2 T. extra
virgin olive oil
2 T. flax or hemp oil
3-4 T. liquid honey
1/4 cup orange juice or 2 T. (or more to taste) lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/4 tsp. ground nutmeg
Pour water into a pot and bring to the boil over high heat.
Rinse quinoa well and add to pot. Reduce heat to low, then
cover and simmer without disturbing for 20 minutes. Uncover
(all the water should be absorbed) and let sit until cool.
Fluff with a fork and turn the quinoa into a large bowl.
Add walnuts,
dried cranberries, celery, sunflower seeds, scallion, and
cilantro and toss to mix.
In a separate
bowl, mix together all the dressing ingredients with a whisk.
Pour over salad and toss to coat evenly. May be served
immediately or covered and refrigerated overnight.
Makes 8-10
servings.
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