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.
- 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
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.
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