Winter Quinoa Salad with Honey-Ginger Vinaigrette

Quinoa is an ancient grain cultivated by the Incas and now widely eaten in South America. It is a good source of protein, and together with Brussels sprouts and a gingery dressing, it makes a simple, flavorful salad in the fall and winter.

Ingredients:

1 cup uncooked quinoa

1 tsp. salt

*¼ lb. Brussels sprouts, trimmed and thinly sliced (about 2 cups)

1 clove garlic, peeled and minced

2 tbsp. fresh ginger, finely grated

¼ cup honey

2 tbsp. apple cider vinegar

¼ cup extra virgin olive oil

¼-½ tsp. ground black pepper

½ cup dried cranberries (or dried fruit of your choice)

½ cup toasted pumpkin seeds

Equipment:

Measuring cups and spoons
Pot with a lid
Fine mesh strainer
Cooktop
Cutting board
Kitchen knife
Jar with a lid OR other container for dressing
Large bowl

Ingredients:

1 cup uncooked quinoa

1 tsp. salt

*¼ lb. Brussels sprouts, trimmed and thinly sliced (about 2 cups)

1 clove garlic, peeled and minced

2 tbsp. fresh ginger, finely grated

¼ cup honey

2 tbsp. apple cider vinegar

¼ cup extra virgin olive oil

¼-½ tsp. ground black pepper

½ cup dried cranberries (or dried fruit of your choice)

½ cup toasted pumpkin seeds

Equipment:

Measuring cups and spoons
Pot with a lid
Fine mesh strainer
Cooktop
Cutting board
Kitchen knife
Jar with a lid OR other container for dressing
Large bowl

Directions:

  1. Measure the quinoa into a bowl, cover with water and give it a stir. Pour into a fine mesh strainer to remove the liquid, then add to a medium saucepan with 2 cups water and 1 tsp. salt. Bring to a boil, cover, and turn heat to low. Cook for 15-20 minutes, until the water is absorbed.
  2. Remove the pan from the heat, let sit for at least 10 minutes, then transfer to a bowl and fluff with a fork.
  3. Wash the fresh ingredients and then trim, slice, peel, mince, and grate them as noted in the ingredients list.
  4. Combine the garlic, ginger, honey, apple cider vinegar, olive oil, remaining ½ tsp. salt, and black pepper to taste in a jar with a lid (or another container) and shake or mix thoroughly.
  5. In a large bowl, toss together the quinoa, Brussels sprouts, cranberries, pumpkin seeds, and the vinaigrette.

*Note: Other wintery greens like kale, collards, Swiss chard, and spinach also work in place of Brussels sprouts.