Quinoa Salad with Cranberries, Apple & Pecans

quinoasaladwithcranberries
My youngest son is the type of kid that you never know what he is going to say.

Not a week goes by that he doesn’t ask a question that I’m in awe of. My first thought is why have I never thought to ask that? My second is thank God there is the internet so I can go look up the answer.

It amazes me how much he absorbs from life experiences and how he can remember the smallest details of things that happened years ago.

He also can be incredibly funny.

We have a very difficult time with the boys volume. They have two volumes – loud and louder. This is especially difficult when Skye is trying to nap.

The other day Vincent was getting on to him about yelling. His reply, (deadpan):

“Dad, it’s not that we are yelling. It’s just that your ears are so big it SEEMS like we are yelling.”

For a minute I though he believed himself and then I realized he was trying to make everyone laugh when I caught him biting his lower lip to keep from laughing.

Sometimes when you think he’s just hanging out, he’s really deep in thought.

Yesterday we were in the car and he announced that after much though, he’d finally figured out my super-hero name….the Foodie Flyer. I even have weapons. Vegetables of course.

Jalapeno Daggers and Carrot Staffs.

I’m not sure if that means he really thinks vegetables are my weapons, but I’ll take it. :)  Watch out, folks!  I’m a super-hero now!

Quinoa Salad with Cranberries, Apple & Pecans

Ingredients

  • Dressing
  • ¼ cup water + ½ tablespoon chia seeds (or ¼ cup extra virgin olive oil)
  • 1 shallot, minced
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  • Salad
  • 3 cups torn lettuce leaves
  • 3 cups baby arugula
  • 1 cup cooked quinoa
  • ½ cup dried cranberries
  • 1 Granny Smith apple, cored and sliced thin
  • ¼ cup crumbled blue cheese or non-dairy blue cheese (optional)
  • ¼ cup pecans, chopped

Instructions

  1. If using chia gel in place of olive oil, combine ¼ cup water with chia seeds. Stir to combine and set aside for 10 minutes.
  2. In a blender combine shallot, vinegar, lemon juice, maple syrup, Dijon mustard, salt and pepper. Process until blended. Add chia gel or olive oil and process until well combined.
  3. In a large bowl combine lettuce, arugula, quinoa, dried cranberries, apple, blue cheese and walnuts. Toss with dressing and serve immediately.

Notes

Salad Serves 4, Calories 172, Fat 9g, Carbohydrates 19.8g, Protein 5.9g, Cholesterol 10mg, Sodium 152mg, Fiber 4.7g, Sugars 6.3g Dressing with Chia Seeds Serves 4, Calories 26, Fat .7g, Carbohydrates 4.7g, Protein .5g, Cholesterol 0mg, Sodium 249mg, Fiber .7g, Sugars 3.1g Dressing with Oil Serves 4, Calories 125, Fat 12.7g, Carbhydrates 3.9g, Protein .1g, Cholesterol 0mg, Sodium 259mg, Fiber 0g, Sugars 3.1g

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