After spending one-and-a-half days steeped deep in a workshop on white privilege, race, and equity, it didn’t seem that important to me to post a recipe last night in the grand scheme of things.
Renewing my commitment this morning, I want to return to the coveted protein-filled grain that is quinoa. It’s such a versatile cooking ingredient, and it is JUST so good for you. I won’t dive into the economic and environmental repercussions that Americans have created (as we tend to do) on quinoa-producing countries by hyping up this superfood in our mainstream diet.
From the good folks at Cooking Quinoa, please enjoy this tangy, simple salad for any meal of the week. I did make the mustard from scratch – it is worth it.
- 1 ½ cups cooked quinoa
- ½ cup dried cranberries
- 2 celery ribs, chopped
- 2 carrots, peeled and julienned
- ½ cup almonds, chopped
- 1/3 cup Honey Mustard Dressing (bottled or see below)
In a medium bowl combine quinoa, cranberries, celery, carrots and almonds. Toss with dressing and serve at room temperature or chilled. Drizzle with additional dressing as desired.
Honey Mustard Dressing
- ¼ cup honey or agave nectar
- ¼ cup Dijon mustard
- 1 tablespoon olive oil (optional)
- 2 tablespoons rice wine vinegar
- ½ teaspoon garlic powder OR 1 clove garlic, minced
- ½ teaspoon fresh ground black pepper
- ½ teaspoon sea salt
Combine all ingredients in a small bowl and whisk until well combined.
Booya. That’s it. Happy Friday, all!