I’m going to list a series of foods and you’re going to think of the worst possible occasion to serve it. For example, I’ll say “spaghetti with marinara sauce” and you’ll say “wedding”. “White tie event” also would have been acceptable.
Ready? Red Quinoa.
I’ll give you a minute.
Stumped? The worst possible occasion at which to serve red quinoa is a business lunch. I don’t want to sound ungrateful, because I really appreciate the fact that my employer is offering a healthy, vegan option in the cafeteria, but there is no way to eat this stuff without toothpicks or dental floss. Consider yourself warned. It’s delicious, but I’m afraid quinoa has become the new spinach.
Here’s my take on my lunch time dental disaster. I hope that you like it as much as I do, from the comfort of your own home, of course.
[recipe title=”Cranberry Quinoa Salad” servings=”6-8″ time=”30 mins” difficulty=”easy”]
2 cups quinoa, preferably red or black
3 cups water
1/2 teaspoon salt
generous 1/4 cup lime juice
3 tablespoons agave nectar
8 ounces dried cranberries
20 mint leaves, minced (~2 tablespoons)
1 handful cilantro, minced (~2-3 tablespoons)
1/4 cup minced red onion (optional)
Salt and pepper to taste
Rinse quinoa and place in rice cooker with 3 cups water and 1/2 teaspoon salt. Cook according to rice cooker directions (I just turn mine on and it bings in about 20 minutes).
Combine agave and lime juice, stirring until incorporated. Once quinoa has cooked, cool for ~5-10 minutes, then add cranberries, onion (if using), herbs and sweetened lime mixture. Stir to combine and season with salt and pepper to taste.