Looking for a quick and delicious meal that’s both nutritious and satisfying? Let me introduce you to my all-time favorite, go-to lunch: Quinoa Celery Cranberry Salad. It’s perfect for those busy days when you need a meal that you can whip up effortlessly. With ingredients like dried cranberries, which can be easily stored in your pantry, this salad is as convenient as it is tasty. While I adore the tartness of cranberries, you can always substitute them with dried cherries or raisins to suit your taste preferences.
Quick Tips:
This recipe is naturally gluten-free and features quinoa, which is a complete protein, making it a wholesome choice. Additionally, it digests well for most people, a point I prioritize as a Digestive Health Specialist!
For those committed to reducing their toxic load, I recommend using organic ingredients whenever possible. In particular, celery is often listed on the Dirty Dozen by the Environmental Working Group (EWG). This nonprofit organization is dedicated to protecting families from toxic chemicals by testing fruits, vegetables, and even personal care products. It’s worthwhile to consult their databases, EWG.org and Skin Deep, before purchasing non-organic items. Staying informed could significantly impact your health!
Salad Tip:
To enhance the flavors, it’s suggested to let the salad sit for about an hour. However, if you’re eager to dive in right away, it’s equally delicious fresh!
I hope you enjoy this salad as much as I do. If you experiment with any adjustments, I’d love to hear about your creations. Enjoy your meal!
Ingredients
1 cup dry quinoa
1/2 cup dried cranberries (or dried cherries)
1 1/2 cup chopped celery
1/2 cup chopped pecans
1/2 cup fresh cilantro or parsley, chopped
2 Tbsp olive or walnut oil
1 Tbsp coconut aminos (optional or increase balsamic)
2 Tbsp balsamic vinegar
2 Tbsp fresh lemon juice
3 cloves of minced garlic
3/4 tsp celtic salt
Directions
Prepare quinoa on the stove according to directions. Typically you use a 2:1 ratio of grain to water which is 1 cup of dry quinoa to 2 cups of water.
Combine cranberries, celery, pecans, and cilantro or parsley in a large bowl.
Combine the oil, vinegar, lemon juice, garlic, and salt in a small bowl. Pour this mixture over the cooked quinoa.
Combine all ingredients and mix well. Let sit refrigerated for about 1 hour.
Makes 3-4 servings.
