Berry-Grain Salad

This salad is great for lunches. Made with quinoa. (keen-wa), the grain with the highest protein content and because it’s a whole grain, it also supplies essential minerals and fiber to your diet.

Gluten FreeWheat Free

Salad:

1-1/2 cups dry quinoa (may substitute with millet, kasha, rice, or a combination)
3 cups water
1/2 cup chopped walnuts, lightly toasted
1/2 cup dried cranberries or cherries
2 medium stalks celery, chopped
1/4 cup sunflower seeds (toasted or raw)
1/4 cup chopped scallion
1/4 cup chopped parsley or cilantro

Dressing:

2 Tbsp extra virgin olive oil
2 Tbsp flax or hemp oil
3 Tbsp liquid honey or maple syrup
1/4 cup freshly squeezed orange juice
1/2 Tsp ground cinnamon
1/2 Tsp ground cumin
1/2 Tsp ground nutmeg

Pour water into a pot and bring to a boil over high heat. Rinse quinoa well and add to pot. Reduce heat to low, then cover and simmer without disturbing for 20 minutes. Uncover (all the water should be absorbed) and let sit until cool. Fluff with a fork and turn the quinoa into a large bowl. Add walnuts, dried cranberries, celery, sunflower seeds, scallion, and cilantro and toss to mix.

In a separate bowl, mix together all the dressing ingredients with a whisk. Pour over salad and toss to coat evenly. May be served immediately or covered and refrigerated overnight.

Source: Ricki Heller, PhD, RHN. Author of “Sweet Freedom”