Cranberry Quinoa Salad
1/4 cup fresh lemon juice 1/4 cup red wine vinegar 3 Tablespoons olive oil 1/2 teaspoon salt 3 teaspoons sugar 1/4 teaspoon pepper 1/2 cup chopped cranberries, fresh or frozen 1/2 cup chopped carrot 1 1/2 cups quinoa 1/2 cup thinly sliced celery 1/3 cup thinly sliced green onions 3 Tablespoons minced fresh parsley
Cook carrots in a small amount of boiling water for a minute or two just until tender. Cook the quinoa according to package directions. For a little extra flavor save the carrot water and use it as part of the water to cook the quinoa.
Combine the remaining ingredients with the quinoa and vinaigrette and let sit at room temperature for at least 20 minutes for the flavors to fully mingle.
Please tell us about your favorite recipe that can be prepared in a recreational vehicle kitchen.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.