Holiday Quinoa

by Alex London-Gross, MPH, CHES

Finding a side dish that can serve as an entrée for vegetarians, while still pleasing  omnivores can be difficult. Quinoa is one of my go-to staples for a hearty vegetarian dish because of its nutritional value. Quinoa is a small seed that is a complete protein and a good source of iron and calcium, making it a great meat alternative.

When paired with greens and dried cranberries, it makes a great side dish to accompany turkey or ham. If you haven’t tried quinoa before, look for it in the bulk bins of your grocery store. A cup will double in volume and goes a long way.

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Ingredients:

  • 1 cup dried quinoa
  • 2 cups water
  • 1 bunch kale, stems removed and chopped
  • ½ cup diced carrots
  • ½ cup NatureBox Dried Cranberries
  • ¼ cup NatureBox Roasted Garlic Pepitas (from November’s NatureBox!)
  • 1 + 6 TBSP olive oil
  • 2 TBSP red wine vinegar
  • 1 TBSP apple cider vinegar
  • 2 TBSP grainy mustard
  • salt and pepper, to taste

Directions:
In a saucepot, bring water and quinoa to a boil. Reduce to a simmer and cook the quinoa until all of the water is absorbed.

In a large saute pan, heat 1 TBSP of olive oil over medium high heat. Add the carrots and cook for 3 minutes. Add the chopped kale and cook until slightly wilted, about 5 minutes. Add the cooked quinoa and toss together. Remove from the heat and add the Dried Cranberries and Roasted Garlic Pepitas.

In a small bowl, whisk together the remaining 6 TBSP of olive oil, red wine vinegar, apple cider vinegar, mustard, and salt and pepper (to taste). Pour over the quinoa mixture and toss to coat. Serve warm.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

See more of Alex’s clean and clever eats over on her blog, Quarter Life Cupcake.