Quinoa is so versatile. Here, we use it in a nutritious side dish that pairs well with any protein and be served for lunch or dinner.
- 1 cup Quinoa
- 1 tsp Kosher Salt
- 2 tbsp EVOO
- 1 Lemon
- 1/4 cup Parlsey
- 1/3 cup Dried Cranberries
- 1 Granny Smith Apple
Here’s what I did:
First, make the quinoa. Boil one cup of quinoa in two cups of water over high heat. Once boiling, reduce heat to medium-low, cover the pot and simmer until tender, about 20 minutes.
While the quinoa is cooking, finely chop the parsley and the green apple.
After the quinoa is done, take off the heat and mix in the salt, olive oil and juice of one lemon. Transfer to the serving bowl and let cool.
Once the quinoa is cool, add in the dried cranberries, chopped apple and parsley.
Here it is as part of our lunch line up!
A few notes, FYI:
You can toast the quinoa before boiling it to bring out more of its nutty flavor. Dry toast the quinoa in the pot over medium-high heat. Stir frequently to ensure it doesn’t burn until very fragrant, about 5 minutes. Then add the water and continue with the directions above.