Cranberry Quinoa

November 24th, 2010

First, what is Quinoa and where did it come from?

As perfectly stated on the box:

“A tiny grain no bigger than a mustard seed once fed an ancient civilization which stretched from the seacost of Chile to the snow-capped peakes of the Peruvian Andes-the vast Inca Empire. The Incas called it Quinoa, “The Mother Grain”. ”

Today, this ancient South American grain is being referred to as the “Supergrain of the Future”. Quinoa is considered a complete protein, as it has all the essential amino acids of a protein. It is also a good source of fiber, iron, phosphorous and riboflavin. With the right “dressings” it can be made as a delicious side dish to any chiken, fish or other lean protein meal you may be making. Try this recipe below, and I guarantee you will make it a part of your daily meals!


Cranberry Quinoa

1 Cup Quinoa
1/3 Cup Sliced Almonds
1/3 Cup Dried Cranberries
2/3 Cup Diced Peppers (red/green/yellow or a mix)
1-2 Tablespoons (as desired) Fresh Squeezed Lemon Juice
1 Tablespoon Rice Vinegar
1 Teaspoon Extra Virgin Olive Oil
Salt and Pepper to taste
Prepare Quinoa as directed. Once cooked transfer to a large bowl. Add in olive oil, lemon juice and rice vinegar. Stir in almonds, cranberries and peppers. Mix well and serve! Can be served warm or chilled.

3 Responses to “Cranberry Quinoa”

  1. Hi there this post is nice and interesting. I’ll use it for my essay :) . Can you comment me some related articles that I can read too?

  2. yummy, I love quinoa! Such a great grain! Great recipe! YOU ARE AWESOME

  3. Nilda Ganzer says:

    Very informative post here. Thanks for sharing your knowledge with me. I will definitely be back.

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