I don’t typically pepper my diet with items that could be referred to as “superfoods.” I mean, I know I should, but I just…don’t. Because when I hear “healthy grain” what that translates to in my head is “cardboard.” And cardboard is not especially delicious.
But the thing about these superfoods – and quinoa, which is full of protein, fiber, iron, and lysine (essential for tissue growth and repair, making it a big skin-health booster) in particular – is that while they may not be something you’d want to eat a huge bowl of on their own, they’re excellent delivery systems for much more delicious things. My favorite additions: a citrusy vinaigrette and an assortment of fruits (antioxidant-rich pomegranate seeds and cranberries and vitamin C-filled orange) that are both good-tasting and good for you.
Bonus: this makes for a very, very pretty autumnal side dish, and an unexpected (and super-healthy) addition to your Thanksgiving table.
What You Need:
1 cups dry quinoa
2 cups water
1 cup orange juice
½ tsp lemon juice
2 tbsp extra-virgin olive oil
½ cup dried cranberries
½ cup pomegranate seeds
½ cup orange slices, cut in half (or use mandarin oranges)
2 tbsp fresh chopped mint
What You Do:
- In a medium saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil, then cover and turn down heat. Simmer for about 15 minutes (or according to package instructions), then remove cover and fluff with a fork. Set quinoa aside to cool.
- Meanwhile, simmer the orange juice until it reduces by half. Let cool, then whisk in the olive oil and lemon juice.
- In a large serving bowl, toss together quinoa, dressing, cranberries, pomegranate seeds, orange slices, mint, and salt to taste. Serve chilled.