It’s been too long. But rest assured; I’m back
I made you a salad—which, well, isn’t quite a pan of brownies, but I promise you, it’s lovely in its own right.
This wholesome and hearty mix is a riff off of Anne’s perfect recipe. It’s sweet, tart, and fragrant all at once. Even better than the flavor union is the fact that it’s packed with textural variety: chewy cranberries, crisp scallions and peppers, and crunchy sunflower seeds—simply dressed with fresh lemon and olive oil.
Cranberry Quinoa Salad
1 cup dry quinoa
1 ½ cups chicken or vegetable broth
2 tablespoons fresh lemon juice
2 tablespoons honey
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
1 tablespoon finely chopped fresh parsley
2 scallions, finely chopped (about ¼ cup)
2 tablespoons finely chopped red bell pepper
¼ cup roasted sunflower seeds
¾ cup dried cranberries
Cook the quinoa in the chicken broth according to the package directions; set aside to cool.
In a small bowl, whisk the fresh lemon juice, honey, and olive oil. Add the salt.
In a large bowl, combine the cooked quinoa with the parsley, scallions, bell peppers, sunflower seeds, and cranberries. Pour the lemon dressing over the top and toss to coat well.
Serve immediately at room temperature or cover and chill to serve cold. The quinoa will keep in an airtight container in the refrigerator for up to 5 days.
Nutrition Information for 1 Serving (1/4th of Entire Recipe): Calories 350, Total Fat 13.8 g, Total Carbohydrate 51.6 g, Dietary Fiber 5.2 g, Sugars 18.0 g, Protein 7.6 g