Pumpkin, Cranberry n' Mint Quinoa
by Amie Valpone
(Manhattan, NYC USA)
Pumpkin Quinoa
Ingredients
* 2 cups quinoa, cooked
* 1/2 cup cranberries
* Handful of fresh mint, finely chopped
* 1 lb. fresh green beans
* 1/4 cup macadamia nuts, crushed
* 1 teaspoon lemon juice
* 1 cup canned pumpkin
* 1 teaspoon crushed red pepper
* Dash of balsamic vinegar
* Sea salt and pepper, to taste
Directions
* Cook quinoa per directions on package.
* Cook cranberries in a pot of water for 10 minutes over medium heat just until they pop. Be sure not to over-cook the cranberries, as this will make them bitter.
* While the cranberries are cooking, blanch green beans by boiling a pot of water and pouring it over the beans in a colander.
* In a large bowl, combine cooked quinoa, cranberries and green beans; toss with macadamia nuts, balsamic, lemon juice, pumpkin, mint, crushed red pepper, sea salt and pepper; gently toss to combine.
* Enjoy!
