Recipe Of The Week: Curried Quinoa and Cranberry Salad

Since I am crazy busy with work this week I have invited Mellissa from A Fit and Spicy Life to share one of her recipes.  Enjoy!

Curried Quinoa and Cranberry Salad

Ingredients (Serves 4)

For the Salad

  • 1 cup quinoa
  • 1 cup water
  • 1 cup vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • Salt/Pepper


  • 1/4 cup orange juice
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 teaspoons agave nectar
  • 1 tbsp curry powder
  • 1 tsp Dijon mustard


  • Bring the quinoa, broth, and water to a bowl. Add quinoa and cook for 15 minutes. Remove from heat and let cool.
  • In a small bowl whisk together orange juice, lemon juice, olive, oil, mustard, agave and curry powder.
  • Place cooled quinoa and dressing in a large bowl, top with cranberries and almonds.
  • Season with salt and pepper. Chill for a few hours until cold. Enjoy!

Mellissa is a 30 something girl living in Minneapolis who lives fitness, food, travel and wine. She creates healthy recipes and tries to share her love of food with friends and family 

Recipe of The Week: Strawberry-Rhubarb Crumble

On Saturday we were at the farmers market and we tired strawberry-rhubarb juice we fell in love. We liked it so much that we ended up purchasing the ingredients at the market to make it again ourselves.

Fast forward to Sunday night. I have had a major craving for a fruit crumble and then it hit me strawberry-rhubarb crumble would be amazing. So our juice ingredients quickly became the ingredients for a crumble. I started on the crumble and sent Neil out to the store to pick up some vanilla coconut milk ice cream- because really how can you have warm crumble without ice cream?

Since this would be my first time ever using rhubarb I searched around the internet until I found what seemed to be a good recipe for Strawberry Rhubarb Crumble.  I finally came across this recipe from Willow over at Will Cook For Friends.  Her recipe is vegan and gluten free, but because I was out of gluten free flours I decided to just make mine vegan and used all purpose flour.  I also cut the recipe in half and used coconut sugar instead of granulated sugar, otherwise I followed the recipes ingredient list and directions.

The result was a delicious crumble! It was a little sweet for me but overall it was delicious.  We even had a little extra filling leftover (because we couldn’t finish our bowls) and we used it last night as a topping to our vanilla coconut milk ice cream.