Just like any other meal, a good quinoa bowl must have the colors and the flavors of the season. My recipe is super easy to prepare but absolutely rich in taste: a little sweetness from the cranberries and a little salt from the soy sauce, somehow crunchy from the almonds, and fully aromatic from the dressing. As for the addition of the celery, opinions differ; personally I’m not a big fan of raw celery but I sometimes add it for those who like it because it does give a wintery flavor. I enjoy this Almond & Cranberry Quinoa recipe as a meal on its own, my favorite way to serve it, though, is with a nicely baked fish fillet ~ salmon, cod or tilapia.
Quinoa is an extremely nutritious grain, very high in antioxidants and here, I’ve combined it with even more ingredients that are beneficial for you. If you haven’t already incorporated quinoa in your diet, consider doing so by starting with this winter recipe!
- 1 cup uncooked quinoa (white, red or black)
- 1/3 dried cranberries, finely chopped
- 1/4 celery, finely chopped (optional)
- 1/2 cup slivered almonds (blanched)
- 2 scallions, finely chopped
For the dressing:
- 1/4 cup vegetable oil (I use Mazola corn oil)
- 1/3 cup orange juice from freshly squeezed oranges (about one orange)
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon ketchup
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground coriander
- pepper to taste
- Prepare the quinoa according to the package instructions using water and not broth.
- In the meantime, prepare the dressing: in a medium size glass jar, combine all the ingredients, close with the lid and shake well. Set aside.
- Transfer the cooked quinoa into a serving bowl and let it reach room temperature. Add the dressing, the cranberries, the almonds, the celery (optional) and toss gently, until all ingredients are well combined. Just before serving, add the scallions and more almonds for extra crunchiness. Note: add the scallions right before serving the quantity you plan on consuming (uncooked scallions do not taste good in a leftover meal).