Quinoa with Cranberries and Pine Nuts

"This quinoa salad is super easy to whip up and has the wonderful combination of flavors of cranberries, almonds, pine nuts and pepitas! Nuts and seeds are rich in magnesium, an important nutrient that many Americans fall short on. Quinoa is a whole-grain that can be used in place of rice in many recipes. It is higher in protein than other grains and is also a good source of fiber."

"Heat the chicken broth in a pot over medium-high heat and bring it to a boil. Stir in the quinoa; cover and reduce heat to simmer for 15 minutes. Add the cranberries; cover and cook for 5 more minutes. Turn off the heat and let the quinoa stand for 5 minutes. Fluff with a fork. While the quinoa is cooking; whisk together the dressing ingredients. Pour the dressing over the cooked quinoa. Add the toasted pine nuts, sliced almonds, pepitas and mix well."

A quinoa salad blends cooked quinoa with dried cranberries, toasted pine nuts, sliced almonds, and pepitas. Quinoa cooks in low-sodium chicken broth, with cranberries added near the end, then fluffed and dressed. A dressing of balsamic vinegar, Dijon mustard, minced garlic, olive oil, and ground black pepper is whisked separately and poured over the warm quinoa. Toasted pine nuts, sliced almonds, and pepitas are folded into the dressed quinoa, and dried parsley is sprinkled before serving. The salad can be served warm or cold. Nuts and seeds contribute magnesium; quinoa provides higher protein and fiber than other grains.

Read at Alternative Medicine Magazine