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Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Red Quinoa Salad for March: National Nutrition Month

March is National Nutrition Month- Eat More Whole Grains

I am a devoted believer in eating whole grains, not only for their important nutrients but if they are prepared correctly they can be a low-calorie dish—perfect for weight-loss.  But setting aside time to cook whole grains requires discipline and planning, since most whole grains must be cooked from scratch and that takes precious time.

Red Quinoa Salad is Gluten-Free

Red Quinoa Salad

Quinoa: The “Mother” Grain

Since March is National Nutrition Month, I focus on quinoa today. Technically a seed, quinoa—called the “mother grain” because it is one of the most nutritious of all grains—cooks just like rice, in about 15 to 20 minutes, so it easy to plan its preparation for our gluten-free meals. That 15 to 20 minute prep time makes it one of the quickest-cooking whole grains and a good choice for busy households.

True-Food Kitchen – a Dr. Andrew Weil-inspired Restaurant

I first tasted red quinoa a few years ago at True Food Kitchen in Scottsdale—a Dr. Andrew Weil-inspired restaurant— in a salad similar to the one below.  I was hooked because the flavor of red quinoa is a little less intrusive and a little more pleasantly nutty than the regular, white-tan quinoa—and I think it’s prettier.

I’ve been tinkering with this red quinoa salad for awhile now and really like this vibrant, nutritious version that is also extremely flavorful.  Red beets, pomegranates, and spinach (or arugula) are powerhouses of nutrition and the Clementines (called Cuties) add color and Vitamin C.  Even beet-haters might like it because the beets are cut in shoe-strings and just blend in with all of the other wonderful parts of this salad. But, recipes like this just beg for tinkering so change out the ingredients as you wish and make it your own.

Red Quinoa Salad     

[print_recipe]

By Carol Fenster©

Red quinoa is much more colorful than white quinoa and—along with the vibrant colors from the beets and Clementines—this is a stunning dish, especially when made with dark green spinach for a lovely color contrast.

SALAD

1 ¾ cup vegetable broth or low-sodium chicken broth

1 cup red quinoa

¼ teaspoon salt

2 small Clementines or 1 medium orange, some segments reserved for garnish

½ can (14-ounce) shoestring beets, thoroughly drained

Seeds from 1 pomegranate (about ½ to ¾ cup), reserve some for garnish

½ cup raisins or dried cranberries

1 cup baby spinach or arugula, washed and patted dry

½ cup slivered almonds (optional)

2 tablespoons chopped fresh parsley or cilantro, plus 1 tablespoon for garnish

DRESSING

1/4 cup freshly-squeezed orange juice

2 tablespoons sherry vinegar

1 medium garlic clove, minced

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

[1] In large saucepan, bring broth to boil high heat. Add quinoa and salt and cook, covered, until broth is absorbed, about 20 minutes. Transfer quinoa to large bowl; drain any excess broth.

[2] Grate the Clementine (or orange) to yield two teaspoons zest and add to quinoa, then cut Clementine into segments and add to quinoa.  Add the beets, pomegranate seeds, raisins, spinach, almonds, and 2 tablespoons of parsley. Toss to combine thoroughly

[3] Make dressing: In small bowl or glass jar, whisk together orange juice, vinegar, garlic, salt, and pepper until blended. Slowly whisk in oil in thin stream until well combined. Add enough dressing to quinoa to coat thoroughly and serve, either in large bowl or large platter, garnished with remaining Clementine segments, pomegranate seeds, and parsley.  Serves 4 as a main dish; 6 as a side dish.

Calories per serving:  310; 11g protein; 13g fat, 4g fiber; 42g carbohydrates; 360mg sodium; 0 mg cholesterol

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