THANKSGIVING CRANBERRY QUINOA SALAD

THANKSGIVING CRANBERRY QUINOA SALAD

If you didn’t figure out your favorite salad for Thanksgiving yet, you’d better check this recipe out. I used quinoa as a base and added some kale, raw cranberries, blended with honey, olive oil and oranges. You can also find there nuts and pomegranate seeds. The salad is literally a mix of everything, if to think about it.  CRANBERRY QUINOA SALAD is an simple  Thanksgiving side dish for your holiday turkey.

Recipe from @familyspice

Happy Thanksgiving 🙂

Ingredients:

1 cup of quinoa

2 cups of water

2 large leaves of kale

2 cup of fresh cranberries

2 tablespoons of olive oil

1 tablespoon of honey

6 small oranges

¼ cup nuts

¼ cup of pomegranate seeds

 

How to cook quinoa?

Cooking quinoa is a pretty simple. It looks like any other grains or rice. Rinse the quinoa before cooking. To cook one cup of quinoa, you need to use 2 cups of water. Place the quinoa in the pot. Add the water and bring to boil. Once boiling, reduce the heat to simmer, cover the pot and cook until the water is absorbed around 15 minutes. Next, remove it and fluff the grain with a spoon

Directions:

  1. Rinse one cup of quinoa in cold water.
  2. In the pot, boil 2 cup of water and add 1 cup of quinoa.
  3. Cook it around 15 minutes, until the water is gone.
  4. Fluff the quinoa up be using the spoon and place in the bowl. Let it cool down.
  5. Wash and remove stems from kale. Chop it and add to the quinoa.
  6. In the food processor, blend cranberries, olive oil and honey.
  7. Peel and chop oranges.
  8. When the quinoa is cold, add cranberry mixture, oranges, nuts, pomegranate and mint.
  9. Mix it together and serve.