- 2 green onions, minced
- 1 carrot, shredded
- 1 cup frozen green peas, thawed
- 1 (15.5-oz.) can dark red kidney beans, drained and rinsed
- 1/2 cup unsalted roasted peanuts
- 1/2 cup dried cranberries
- 2 tbsp extra-virgin olive oil
- 1 tbsp rice vinegar
- 2 tbsp finely chopped fresh parsley
- 1. Bring 3 cups of water to a boil in a saucepan. Add the quinoa and salt to taste. Reduce the heat to maintain a simmer, cover and cook until the water has been absorbed, about 12 minutes.
- 2. Remove from the heat and transfer to a large bowl. Stir in the green onions, carrot and peas, and set aside to come to room temperature.
- 3. Add the beans, peanuts, cranberries, oil, vinegar and parsley. Season to taste with salt and pepper and toss to combine.
- Variation: Substitute cooked brown rice for the quinoa, or a different type of nut in place of the peanuts.
Whole grains can make you live longer. By eating 90 grams of whole grains a day you could reduce your risk for all-cause mortality by 17 percent. Quinoa is a protein-packed grain with all nine essential amino acids. Use it in salads, alongside beans, or as a breakfast cereal swap. This hearty autumnal quinoa salad is chock-full of cozy fall flavors. To save time, cook the quinoa in advance. Recipe came from the Bluezones website