You know, it isn’t every day you can make a dish that is both healthy and delicious. And seriously, healthy and delicious is in and of itself, quite the tall order. Especially for someone like me who was raised on a farm with fresh eggs, home raised beef, and dairy products available in abundance. Where dishes with cream sauce were the natural order of the day.

But alas, those days are over. And even though it has been more decades than I care to admit since I was privy to the use of farm products with shear abandon, I still consider a good cream sauce the very essence of life. Along with rice, pasta, potatoes, and all the other side dish ingredients that were on our dining table every day of the year. And for all the years I was cooking for my own family. So, for me to reduce my intake of fat and starch laden dishes that are sacred to the very core of my being, is tough! But it must happen. And thankfully, there are enough fabulous cooks posting their recipes on the internet who can help me make the transition more than just possible, but almost pleasurable. One such person is Holly from the spendwithpennies.com site. This is her recipe. Of course, I changed things up a bit, but what else would you expect from me?

Anyway, this salad is delicious. Easy to make, and oh so healthy. The tartness of the dried cranberries and the crunch from the toasted almonds makes for a very nice mouth feel. Every way you look at this dish, it’s perfect.

Well, it’s yet another wet day in our part of the world. Mr. C. has left for an outdoor gig. Usually, I am the number one fan of whatever instrumental configuration he is playing in at the time. But sitting outside in predicted showers with lots of wind promised, just didn’t appeal to me today. So, I am home warm and dry. Keeping the home fires burning, as the old saying goes. Plus, being home will allow me to have a nice hot meal ready for him when he drags his soggy, cold body home this evening.   

As always, stay happy, stay healthy, and keep trying to make the world a better place for everyone around you. It’s tough to stay positive when for many of us, the changes that we see happening in our beloved country are abhorrent. But we can still make a difference by who we are and by demonstrating what we stand for. Remember, your good example of caring and kindness can make a difference. Even if it serves just as a reminder of your own standard of humanity.

Peace and love to all.

2 T. unsalted butter

½ c. chopped onion

2 T. shredded carrot

 ⅓ c. finely chopped celery

1 clove garlic, finely minced

1¼ c. quinoa, washed and drained (even if the package says “pre-rinsed”)

¼ tsp. kosher salt

freshly ground black pepper

2 c. chicken broth

2 T. chopped fresh parsley

½ c. dried cranberries

½ c. toasted slivered almonds

Melt the butter in a covered saucepan. Add the onion, carrot, and celery. Sauté until the onion is tender. Add the garlic and cook for 1 minute.

Add the washed quinoa, salt, and pepper. Cook until the quinoa is lightly browned, about 4 minutes.

Add the broth, bring to a boil, reduce heat, cover, and simmer for 20 minutes or until liquid absorbed.

Remove from the heat and keep covered for 5 minutes. Fluff with a fork and mix in the parsley, dried cranberries, and almonds. Taste and adjust seasoning. Serve warm.