Submitted by Mary Jane Maffini, who also blogs here as one half of Victoria Abbott.
It doesn't look like much before, but it pairs up with sweet and savory ingredients to make for happy eating.
- 1 ¼ cup quinoa, well rinsed (do not omit this step - see below). I used white, but will try red the next time.
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup good maple syrup
- 1 tablespoon grainy Dijon mustard
- 3/4 cup dried cranberries
- 3/4 cup raw unsalted chopped cashews
- ¼ cup salted sunflower seeds (oops - ours were the honey variety)
- 3 green onions, thinly sliced
- 1 tsp sea salt
- Cook quinoa according to package directions. If you buy your quinoa in bulk, make sure you rinse it really well. Cover the quinoa with plenty of water and let it stir it a bit. Drain after three minutes and repeat twice . Cover with 2 ½ cups water, bring to a boil and then reduce heat to lowest setting. Takes about 17 minutes. Fluff it with a fork and let it cool completely.
- In a small bowl, whisk oil, vinegar, lemon, Dijon and maple syrup. Add about ¾ of the dressing to cooled quinoa. Stir in cranberries, cashews, green onions, sunflower seeds and salt. Refrigerate overnight. Serve cold or at room temperature; just before serving, stir in remaining dressing and check for salt and pepper.
- Go ahead, have a little square of chocolate later on, but you may not even need it.