Christmas Quinoa With Cranberry Reduction Sauce

Quinoa is a staple in my family. We eat it daily, in fact. It’s a protein powerhouse and so versatile, you just can’t go wrong. This recipe creation came about due to my large supply of cranberries that I needed to use. This won’t be my last cranberry recipe to come!

With the holidays upon us, the idea of a Christmas inspired quinoa dish excited me. What better way to dress the salad than with a popular fruit of the season, cranberries! It’s not only gorgeous to look at, but it is truly bursting with flavors. From the sweet tartness from the cranberries, the deep richness of balsamic, the earthiness of the quinoa and the freshness of the mint, it’s a winning dish in my opinion.

A dish always needs a fresh element, so that’s where the kale comes in. To freshen the palette, I added a touch of mint, which finishes nicely after the tartness of the dressing. I hope you enjoy it as much as I did!

Recipe:  Serves 4  Prep time: 15 mins  Cook time: 30 mins

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Gluten-free (Make sure all ingredients are labeled to be in a gluten-free facility if you’re gluten sensitive, in case of cross contamination)

Ingredients to prepare quinoa:

1 cup white quinoa

2 cups low sodium vegetable broth

1/2 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/8 teaspoon black pepper

Cranberry reduction ingredients:

1/2 cup balsamic vinegar

1/2 cup fresh cranberries, rinsed

3 tablespoons grapeseed oil

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

Vegetables:

1 large zucchini sliced

1/2 cup corn

1 cup fresh baby kale

Few sprigs of fresh mint, chopped

Directions:

First, prepare the balsamic reduction sauce. Add all the cranberry reduction ingredients to a small pot and bring to a slight boil. Once boiling, turn to simmer and cook for 30 minutes, whisking often to prevent it from clumping. It should become thick by then. Remove from the heat and carefully pour into a food processor. Pulse until very smooth. Taste and add any more oil or water if you prefer the tart taste to be milder. I liked it just as is.

Tip: While the sauce is cooking, prepare the quinoa.

Add all the “quinoa ingredients” into a small pot and bring to a boil, then turn to simmer and cover. Cook for 20-25 minutes or until almost all the broth has evaporated. Turn the heat off and keep the lid on and let it sit for 5 minutes. Fluff with a fork.

Prepare the zucchini and corn as your preferred cooking method.

Assemble all the ingredients onto a large platter or bowl. Drizzle the sauce and toss to coat everything evenly. The sauce is very concentrated, so just start with a little bit and store the extra in the fridge. Chop some fresh mint for garnish on top. It really gives a pleasing finish to the palette, against all the strong flavors.

Enjoy….even if it isn’t Christmas yet!