Thursday, January 26, 2012

Pecan- Cranberry Quinoa

1 cup quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)
1 tbsp. coconut oil
1 clove garlic (or two)
2 cups water
1/2 cup pecans, chopped and toasted under a broiler (or not)
1 orange, red, or yellow bell pepper, diced (my kids do better with them when they are REALLY small)
1/2 cup dried cranberries
2 green onions, chopped (use the green part too)
1/2 cup chopped cilantro
1/2 teaspoon salt

2 tbsp fresh lemon juice
1/4 cup fresh orange juice
1 teaspoon grated orange zest
1/4 cup extra virgin olive oil
2 tbsp agave
1 tbsp dried basil

Saute garlic and oil in saucepan. Add quinoa and stir until toasted. Add the water and bring to a boil. Turn down and simmer for 15 minutes. Blend the dressing ingredients in blender. Toss cooked quinoa, other ingredients, and dressing. Good hot or cold.

From Robyn Openshaws 12 steps to whole food manual

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