Quinoa is an ancient grain.

If you haven’t tried quinoa (pronounced keen-wa) before, now’s your chance! You’ll love my recipe which combines tart cranberries, sweet honey, hot peppers and cilantro with the fluffy, nutty quinoa.

Quinoa isn’t exactly a household staple, but it’s something you should start adding to your grocery list.  It is actually a seed that is native to South America, but becoming much more popular in the U.S. It is one of the few foods that is a complete protein, meaning that it includes all the essential amino acids that our bodies need.  This would be great for your kid’s lunch boxes or to add to your Thanksgiving dinner!  You can find quinoa at most grocery stores in the natural foods section, health food stores or Whole Foods.

Ingredients

1 cup quinoa
2 cups water
4 tablespoons honey (divided)
2 tablespoons rice wine vinegar
1 clove garlic, finely chopped

1 ½ cups whole raw organic cranberries
1 ½ teaspoons Serrano peppers, seeded and very finely chopped
4-5 tablespoons fresh lime juice
3 tablespoons finely chopped cilantro
¼ cup finely chopped red onion (or shallot)
salt and pepper to taste

Directions:
Rinse the quinoa several times and soak with 1 tablespoon lemon for up to 6 hours.  Rinse again and add it to a pan. Add one cup water to the quinoa and bring to a boil.  Simmer for about 15-20 minutes. (Note: the longer you soak the quinoa the less cooking time required.) The quinoa is done when the water has evaporated. Don’t let it get mushy. 

Put the cranberries and half the honey (2 tablespoons) and lime juice in a food processor and pulse until the cranberries are chopped well, but still a bit chunky.  To make the dressing combine the remaining honey (2 tablespoons), rice vinegar, and garlic and shake well.  Combine the dressing with the quinoa and cranberries. Add the cilantro, red onion and salt. Toss and chill until ready to serve.

For more on quinoa check out The World’s Healthiest Foods.