Vegan Quinoa Bowl With Edamame and Cranberries

Bring on the bowls.
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Vegan Quinoa Bowls With Edamame and Cranberries

Quinoa is gluten-free, high in protein and popular among vegetarians and vegans because of all nine essential amino acids contained in servings of these tiny grains.

It is high in fiber, magnesium, vitamins B, E, iron, potassium, calcium, phosphorus, and various other beneficial antioxidants.

I use Quinoa just like any other grain like rice or barley. You can boil boil it in either vegetable broth or plain water.

Be sure to rinse it really well because Quinoa has a coating that can make it taste bitter. Even if it says pre-rinsed on the box I still rinse it.

I make beautiful healthful salads, Quinoa can also be used in vegetable casseroles and enjoyed for breakfast as a porridge with fresh fruit and nuts!

One cup of dry quinoa will yield 3 cups of cooked quinoa. Usually it takes 2 cups of liquid to 1 cup of quinoa and takes about 20 minutes to cook. Don’t forget to add ¼ teaspoon of kosher salt to each cup of dried quinoa when cooking. 

Cristina Ferrare Food For Thought Book

Cristina Ferrare has joined forces with her friend Maria Shriver in the battle against Alzheimer's. They have teamed up for the new cookbook release titled FOOD FOR THOUGHT which promotes brain health. The book comes out on December 4, 2018.

All of the recipes in the new cookbook FOOD FOR THOUGHT are 'good for your brain'. A portion of the proceeds of this book will go to The Women's Alzheimer's Movement, an organization that Maria founded that seeks to understand why two-thirds of all the brains diagnosed with Alzheimer's in America belong to women. As a team and with the help of this new cookbook, Cristina and Maria are determined to educate people about diet and lifestyle changes they can make to keep their brains working at their best.  Book published by Post Hill Press.

  • 4-6Servings

Ingredients

  • 1/3 cup Balsamic Vinaigrette (recipe below)

    1 cup quinoa

    1 teaspoon kosher salt and cracked black pepper

    1 mango peeled and diced small

    1 red bell pepper, seeded and dice small

    1 small cucumber peeled, seeds removed and diced small

    1 cup shelled edamame

    3 scallions chopped small

    1/3 cup sliced almonds

    1/3 cup raisins or dried cranberries or both ☺

    1 Gala apple skin on seeds removed and cut into small bite size pieces; Squeeze 1 tablespoon of fresh lemon over, set aside

    ¼ cup coarsely chopped Italian parsley

    2 Tablespoons lime zest

    8 fresh basil leaves rolled tightly and sliced thin into ribbons


  • Dressing:

    3/4 cup extra virgin olive oil

    1 heaping tablespoon of Dijon mustard

    1 tablespoon finely chopped shallots

    1/4 cup aged balsamic vinegar

    ¼ cup red wine vinegar

    2 Tablespoon low-sodium Tamari (Gluten Free Soy sauce)

    3 tablespoons Rice Wine Vinegar

    2 tablespoons apple cider vinegar

    3 tablespoons fresh lemon juice

    1 garlic clove peeled and smashed

    ½ teaspoon Stevia

    1 garlic clove peeled and smashed open

    1 teaspoon kosher salt and cracked black pepper


Preparation

In a large saucepan cook quinoa according to package directions, rinse in cool water and shake out as much water as you can.

Place in a large serving bowl. Add the mango, red bell pepper, cucumber, edamame, scallions, almonds, raisins or cranberry’s, apples, and parsley. Add 5 tablespoon balsamic vinaigrette, and toss together gently. Add lime zest, and basil ribbons! Great side to serve for Thanksgiving and holiday dinners!

Dressing Instructions:

Place all the ingredients in a glass Mason jar, shake well, add the smashed garlic cover tightly with lid. Vinaigrette will keep in the refrigerator for 3 days. 

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