In an effort to be a little more healthy, you know, the whole New Year, New You concept, I’ve been experimenting with my cooking a little more. The first of my culinary tests has been cooking with Quinoa. I’m not going to lie. Quinoa plain looks kind of funny, almost like really tiny oatmeal flakes and it really does not have much flavor. Turns out it’s a great base though for a side, a casserole, a breakfast dish…you name it. Considering I’m still unsure whether or not I’m pronouncing it correctly, which made for an even more awkward shopping trip when my boyfriend ran out to get me groceries, I have at least figured out how to cook with it in a delicious and light manner.
I was messing around in the kitchen last night and decided I wanted a healthy side to go with our Breaded and Baked Pork Chops. With a pint of Blueberries sitting in the fridge, I thought I would try to make something a little sweet to go with the Pork and Potatoes. Below is what came out of it….
The good news is, it was great with dinner but definitely was better this morning for breakfast 🙂
Blueberries, Dried Cranberries and Almond Quinoa Salad
1 Cup Rinsed Quinoa
3 Cups Water
1 Pint of Blueberries
1/2 Cup Cranberries
1/2 Cup Sliced Almonds
1 Lime, Juiced
3 TBS Lemon Juice
1 TBS Dried Basil
2 tsp Salt
2 tsp Pepper
1 tsp Ground Cloves
1/2 tsp Allspice
1/2 tsp Nutmeg
Cook up 1 Cup of Rinsed Quinoa with 3 cups of water in a small sauce pan on the stove top
In another bowl, combine all other ingredients.
Upon completion of the Quinoa, spoon the warm Quinoa into the bowl with the fruits and seasonings. Toss thoroughly.