We dare you to branch out from traditional grains, such as wheat and rice, and try adding new whole grains to your menu. Quinoa (pronounced KEEN-wah) is a quick cooking whole grain with a good source of protein, fiber, magnesium, and iron. If quinoa is unavailable, try substituting whole grain couscous. There is nothing like a refreshing cold salad on a hot summer day! Quinoa and couscous can even be cooked in the microwave to keep your kitchen cool.
Time: Chill for at least 30 minutes
1 cup quinoa
¾ cup dried cherries
1 cup frozen peas, thawed
¼ cup sliced almonds
¼ cup sliced green onion
¼ cup raspberry balsamic vinegar
1 ½ Tbsp Olive Oil
- Prepare quinoa according to package directions. Uncover and allow to cool for 15 minutes.
- In a medium bowl, combine the cooked quinoa, dried cherries, peas, almonds, and green onions until well mixed. In a small bowl, whisk the raspberry balsamic vinegar and olive oil until well blended. Pour over the quinoa mixture. Toss until well blended. Chill in the refrigerator for at least 30 minutes before serving.