Festive quinoa salad with cranberry and apricot

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I am not sure if I like the way we are being rushed into Christmas. It is already everywhere as soon as November starts. Actually even before Halloween was gone, many stores had their Christmas inventory out. It can be a nice way to enjoy the holidays and all the preparation required, that to me, it is one of the best parts of Christmas, but come on people, slow down a bit on the sales greed!
Well, regardless of my anti capitalism comment – lol – the thing is that I caught myself already filling my air freshener in the living room with the apple cider scent, that to me, it is the smell of Christmas around the block. Lol I guess I am a “go with the flow” person and here I am posting my first recipe for the holidays! And loving it!

November is also the month for National Blog Posting Month–NaBloPoMo– and I will try to do a new posting every day! This will be a challenge for my writing skills and I hope I can be creative and well organized to do so!

Again, being obsessed with quinoa, I created this delicious salad that can be a great side dish for the holidays dinners. It combines the nutty flavors of wheat berries and quinoa, with the sweetness of dried cranberries and apricots. Add some pine nuts and sun flower seeds and you have a crunchy and festive salad, that can be prepared 1 or 2 days in advance and will impress your guests. Extremely nutritious, will compete with the roast of your preference in protein intake and will please any vegetarian guest you might have. It is also a diabetes friendly and carb conscious option.

Feel free to add different nuts and dried fruit, I used the ones I had in my pantry.
It is a very easy salad to make after you have your quinoa and wheat berry cooked, so plan accordingly.

4 – 6 portions

Festive quinoa salad with apricot and cranberry

2 cups cooked (not warm)quinoa (see how to cook the quinoa here
1 cup cooked wheat berry*
1/2 cup apricots chopped
1/2 cup dried sweet cranberries
1/4 cup pine nuts toasted
1/4 cup sun flower seeds
1/4 cup parsley chopped
2 tbs canola oil
1 tsp salt
1 1/2 tbs red wine vinegar

Cook the wheat berries ahead of time. I let it soak over night and then cook for 40 min. For one cup of wheat berries I used 3 cups of water. Don’t over cook, you want to keep a nice crunchiness going. Even if after the 40 min. you find there is still some liquid left in the pan, just drain it and rinse it in cold water to stop the cooking process. Let it cool before making the salad.

To make the salad, just add everything together. If you like crunchier, wait and add the nuts right before serving it. It is super tasty either way!

Enjoy and thanks for stopping by!

Another quinoa recipes:

Quinoa caprese salad to go

Quinoa, avocado, almond and soft white cheese salad

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