Jefferson Recipe Contest 2021

Cranberry Quinoa Walnut Salad

Ingredients

• 1 c quinoa
• 1 c dried cranberries (Craisins)
• 1 c fresh broccoli
• 1/4 c chopped walnuts
• 1/4 c sliced green onions (scallions)
• 1/4 c balsamic vinegar
• 1 1/2 Tbsp olive oil
• 4 cloves garlic minced
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. Combine quinoa with 2 c water in saucepan and bring to boil over high heat.
2. Reduce heat to simmer, cover and continue to cook until water absorbed (15-20 min).
3. In a medium bowl, combine cooked quinoa, cranberries, broccoli, walnuts and green onions.
4. In a small bowl, whisk balsamic vinegar, olive oil, and garlic until blended.
5. Pour over quinoa mixture. Toss together until salad is well coated. Season with salt and pepper.
6. Chill in the refrigerator for at least 30 minutes before serving.  

Nutrition Facts per Serving:

Makes 4 servings.

Calories 283, Total fat 13g, Saturated Fat 1g, Cholesterol 0mg, Sodium 303mg, Total Carbohydrate 34g, Dietary Fiber 5g,  Total Sugars 2g, Protein 9g. 

Quinoa Tabbouleh

Ingredients

• 1 cup Quinoa any variety – cooked and cooled
• 2 large tomatoes, or a good sized package of cherry or grape tomatoes, chopped small
• 1 large white or red onion, chopped small
• 1 large, or 2 small bunches parsley, chopped finely (stems should be removed)
• 3-4 Tablespoons Olive Oil
• Healthy squeeze of fresh lemon juice
• Salt, pepper, garlic powder, and powdered cumin to taste

Directions

Toss everything into a bowl, mix well, season to taste and enjoy! 

• Best when refrigerated for a while to let the flavors marinate. 
• Keeps for about a week in a sealed container without issue.

Nutrition Facts per Serving:

Makes 4 servings.

Calories 304, Total fat 17g, Saturated Fat 2g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 33g, Dietary Fiber 5g,  Total Sugars 3g, Protein 7g.