staff celebrated the National Public Health Week by holding a Meatless Monday potluck lunch in our office and . We certainly ate well that day, with offerings ranging from produce-packed salads to artisan bread, dips, and enticing noodle dishes. My contribution was an old standby for events like this, a quinoa salad studded with greens, nuts and fruit. I tend to mix up the exact combination of ingredients each time I make it depending on what I have on hand, and this time went with shredded collard greens, diced apricots and toasted walnuts. I encourage you to give that combination a try or come up with your own unique version – I’m sure it will be a hit at your next office gathering as well! Ingredients:
2 tbsp. olive oil1 cup packed shredded greens (such as spinach, collard greens or kale)6 cups vegetable stock2 cups quinoa1 cup fruit (such as diced dried apricots, golden raisins or pomegranate seeds)1/2 cup toasted nuts (such as almond slivers or chopped walnuts)
What to do:
In a large stock pot or Dutch oven, lightly sauté the greens in the olive oil, about 5 minutes.Add the stock and quinoa to the same pot and cook quinoa according to package directions. If you are using dried fruit, go ahead and add it to the mixture now so it will plum.Once cooked, toss with toasted nuts, fresh fruit (if using) and additional olive oil to taste.Serve warm or chilled.
