All Hail the Cranberry

We’re going to learn something today. Or maybe you already knew this, so it’s really only news to us. In any case, cranberries are America’s Original Superfruit.

And now that summer is unofficially here, it’s time to get up on some cranberries!

The Cranberry Marketing Committee (also did not know this existed) wants all of us to be patriotic and host an #AllAmericanCRAN BBQ.

Here’s a healthy and yum recipe you can dig into:

Cranberry & Quinoa Salad

Ingredients:
2 cups water
 Pinch of salt
 1 cup quinoa, rinsed
 1 cup sweetened, dried cranberries
 1/2 cup minced carrots
 1/2 cup chopped red bell pepper
 1/2 cup yellow bell pepper
 3 Tbsp finely chopped red onion
 3 Tbsp minced fresh cilantro
 3 Tbsp fresh lime juice
 1 Tbsp. vegetable oil
 1/4 tsp. salt
 Pinch ground red pepper

Instructions:
In a small sauce pan, bring water and pinch of salt to a boil over high heat; stir in quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 13 minutes).

Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
To the bowl of quinoa, stir in cranberries, carrots, peppers, onion and cilantro until mixed.

In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.
  

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