Autumn Quinoa Salad Recipe
Autumn Quinoa Salad
Recipe adapted from Blue Zones
It’s finally starting to feel like fall again! Which means I’m getting ready to start cooking warm, fall foods. For me that means cinnamon, root vegetables, squashes and cranberries. It does NOT have to mean you throw away your summer diet! It’s still just as easy to find healthy fall foods as is is to enjoy the fresh fruits and veggies of summer.
What’s in season in Massachusetts at this time of year? Here’s a quick list:
Peas and pea pods
I have no idea how to use escarole, so if you have any ideas, let me know! I’m going to focus today’s blog on an autumn recipe that involves the nutrient-dense, ancient grain: quinoa. Why is quinoa so great? It’s a high protein whole grain, which can actually make you live longer. By eating 90 grams of whole grains a day, you can reduce your risk of mortality by 17%! Crazy!
Here’s what you need to make this delicious autumn quinoa salad:
- 1 1/2 cup quinoa
- Salt and ground black pepper
- 2 green onions, minced
- 1 carrot, shredded
- 1 cup frozen green peas, thawed
- 1 (15.5-oz.) can dark red kidney beans, drained and rinsed
- 1/2 cup unsalted roasted peanuts
- 1/2 cup dried cranberries
- 2 tbsp extra-virgin olive oil
- 1 tbsp rice vinegar
- 2 tbsp finely chopped fresh parsley
So how do you do it?
- Bring 3 cups of water to a boil in a saucepan. Add the quinoa and salt to taste. Reduce the heat to maintain a simmer, cover and cook until the water has been absorbed, about 12 minutes.
- Remove from the heat and transfer to a large bowl. Stir in the green onions, carrot and peas, and set aside to come to room temperature.
- Add the beans, peanuts, cranberries, oil, vinegar and parsley. Season to taste with salt and pepper and toss to combine.
*Variation: Substitute cooked brown rice for the quinoa, or a different type of nut in place of the peanuts.
That’s it! It’s great hot or cold, so feel free to use the extras as leftovers the next day.