As this goes live, I am getting ready to go down and meet my beloved in Las Vegas where he is working this week. The kids are back to school, and I need a physical and physiological break like I can’t even tell you. I am having a rough time with the severity of my injury setting in and I need to go have some fun and get things in perspective. Well, honestly, my idea of fun right now is lying in a big bed with my foot up and watching a funny movie. Maybe while simultaneously having a martini. That’s not too much to ask right?

Ok, onto the food….

Quinoa Salad with Zucchini, Mint and Cranberries

Omg. I think that this is my last zucchini recipe of the season? I actually feel fall coming on right now. It rained the night before last and it was so gloomy we couldn’t even catch a glimpse of that gorgeous harvest moon- did any of you see it? I still remember those from my childhood- we would make a really big deal out of seeing them in my dads telescope every fall.

Quinoa Salad with Zucchini, Mint and Cranberries

Anyways, I think this is one of those kind of dishes that straddles the seasons. Mint and zucchini from the summer. Hearty Quinoa, walnuts and dried cranberries make me think of fall. Whichever season it is reminiscent of for you, it’s incredibly delicious. I was inspired to make it a few weeks ago after having Quinoa with mint and cranberries at our friends John and Kelly’s house. It was so good, I had like 5 helpings. And John told me the secret to his super fluffy quinoa was that he added white wine. Low and behold- it TOTALLY worked. By the way, I also am adding less water and broth than I used to so that quinoa has a great texture- no more mushy quinoa!!

Quinoa Salad with Zucchini, Mint and Cranberries

 

Recipe: Quinoa Salad with Zucchini, Mint and Cranberries

Ingredients

  • 2 cups Quinoa
  • 1 cup water
  • ½ cup white wine
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 large zucchini, cut into ¼” rounds
  • kosher salt to taste
  • 1 large shallot, minced
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • ½ cup toasted walnut pieces
  • ¼ cup dried cranberries
  • 1 cup finely sliced fresh mint leaves
  • kosher salt to taste

Instructions

  1. In a medium pot, combine the water and the white wine, and then add the rinsed and drained quinoa and the salt. Whisk everything together and heat over medium heat until lightly simmering.
  2. Turn the heat to low and put a lid on the pot. Let simmer on low heat for 15 minutes. Then turn the heat off and remove the pot from the stove and let it sit another 10-15 minutes.
  3. Remove the lid and fluff the quinoa with a fork and set aside to cool.
  4. In a heavy pan, add the olive oil over medium heat. Add the zucchini rounds and cook until browned on each side and tender, about 3 minutes. Season with kosher salt to taste, and remove from heat and set aside
  5. In a small bowl combine the shallots, vinegar and olive oil and whisk together.
  6. In a large bowl combine the cooled quinoa and the olive oil mixture, tossing to coat the quinoa. Season to taste with Kosher salt.
  7. Gently fold in the zucchini, walnuts, dried cranberries and fresh mint. Transfer to a serving platter.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Print Recipe  
Quinoa Salad with Zucchini, Mint and Cranberries

As this goes live, I am getting ready to go down and meet my beloved in Las Vegas where he is working this week. The kids are back to school, and I need a physical and physiological break like I can’t even tell you. I am having a rough time with the severity of my injury setting in and I need to go have some fun and get things in perspective. Well, honestly, my idea of fun right now is lying in a big bed with my foot up and watching a funny movie. Maybe while simultaneously having a martini. That’s not too much to ask right?

Ok, onto the food….

Quinoa Salad with Zucchini, Mint and Cranberries

Omg. I think that this is my last zucchini recipe of the season? I actually feel fall coming on right now. It rained the night before last and it was so gloomy we couldn’t even catch a glimpse of that gorgeous harvest moon- did any of you see it? I still remember those from my childhood- we would make a really big deal out of seeing them in my dads telescope every fall.

Quinoa Salad with Zucchini, Mint and Cranberries

Anyways, I think this is one of those kind of dishes that straddles the seasons. Mint and zucchini from the summer. Hearty Quinoa, walnuts and dried cranberries make me think of fall. Whichever season it is reminiscent of for you, it’s incredibly delicious. I was inspired to make it a few weeks ago after having Quinoa with mint and cranberries at our friends John and Kelly’s house. It was so good, I had like 5 helpings. And John told me the secret to his super fluffy quinoa was that he added white wine. Low and behold- it TOTALLY worked. By the way, I also am adding less water and broth than I used to so that quinoa has a great texture- no more mushy quinoa!!

Quinoa Salad with Zucchini, Mint and Cranberries

 

Recipe: Quinoa Salad with Zucchini, Mint and Cranberries

Ingredients

  • 2 cups Quinoa
  • 1 cup water
  • ½ cup white wine
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 large zucchini, cut into ¼” rounds
  • kosher salt to taste
  • 1 large shallot, minced
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • ½ cup toasted walnut pieces
  • ¼ cup dried cranberries
  • 1 cup finely sliced fresh mint leaves
  • kosher salt to taste

Instructions

  1. In a medium pot, combine the water and the white wine, and then add the rinsed and drained quinoa and the salt. Whisk everything together and heat over medium heat until lightly simmering.
  2. Turn the heat to low and put a lid on the pot. Let simmer on low heat for 15 minutes. Then turn the heat off and remove the pot from the stove and let it sit another 10-15 minutes.
  3. Remove the lid and fluff the quinoa with a fork and set aside to cool.
  4. In a heavy pan, add the olive oil over medium heat. Add the zucchini rounds and cook until browned on each side and tender, about 3 minutes. Season with kosher salt to taste, and remove from heat and set aside
  5. In a small bowl combine the shallots, vinegar and olive oil and whisk together.
  6. In a large bowl combine the cooled quinoa and the olive oil mixture, tossing to coat the quinoa. Season to taste with Kosher salt.
  7. Gently fold in the zucchini, walnuts, dried cranberries and fresh mint. Transfer to a serving platter.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8