McKel Hill's Warm Citrus-Grain Salad, Tuesday, November 8, 2016

Registered dietitian, blogger and cookbook author McKel Hill made a Winter Citrus-Grain Salad (see recipe below) Her cookbook "Nutrition Stripped" is available wherever books are sold. For more information or to read, McKel's blog go to

Winter Citrus-Grain Salad
Serves 4
Who said salad is for summer? Warm grains in a salad or on their own are delicious. Cooking them in vegetable broth or stock instead of water infuses each grain with a boost of flavor. Mineral- and antioxidant-rich watercress, chickpeas, and bright and tangy grapefruit, orange, and green apple all add to this salad's taste and texture. Super simple, this is a refreshing sticks-to-your-ribs kind of salad.
1 cup quinoa
2 cups vegetable stock
2 cups watercress
2 tablespoons olive oil
2 tablespoons sherry vinegar
Juice of 2 lemons
2 teaspoons ground sumac
1 teaspoon sea salt
Freshly ground black pepper
1/4 cup hemp seeds
1 large navel orange, peeled and segmented
1 large grapefruit, peeled and segmented
1/2 cup pomegranate seeds
1 green apple, diced
2 cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed
Cook the quinoa according to package directions, substituting the vegetable stock for water.
In a large bowl, combine the watercress, oil, vinegar, lemon juice, sumac, salt, and pepper to taste and gently toss to combine. Add the quinoa hemp seeds, citrus segments, pomegranate seeds, apples, and chickpeas and gently toss until everything is evenly distributed. Serve as is, or turn into an entree by adding your favorite protein choices or healthy fats. Store in an airtight glass container in the refrigerator for up to 1 week.



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