Vegan Quinoa Bowl With Edamame and Cranberries
Bring on the bowls.
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 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.
Ingredients
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.