Cooking with a Buz

New Year, New Flavors: A Recipe for Starting Fresh

Welcome back to all my canna chefs out there, as we welcome the New Year, it's the perfect time to gather around the table for a fresh start, filled with hope and delicious flavors. Whether you're hosting a festive gathering or enjoying a quiet meal at home, this recipe is designed to invigorate your palate and embody the spirit of renewal. Introducing a vibrant, healthful dish: Citrus-Infused Quinoa Salad with Avocado and Pomegranate.

This Citrus-Infused Quinoa Salad is more than just a dish; it's a celebration of fresh beginnings and the bounty of health. Quinoa brings a powerhouse of protein and fiber, while citrus fruits add a burst of vitamin C and antioxidants. Avocado delivers healthy fats, and pomegranate seeds bring additional fiber, vitamins, and a pop of color that symbolizes the joy of the New Year.

Enjoy this meal as a symbol of the fresh start that January brings. It's perfect for a New Year's brunch, a light lunch, or as a side dish for a more extensive dinner. As you savor each bite, reflect on the past year and set your intentions for the months ahead. Here's to a year of health, happiness, and delicious eating! Happy New Year! Now grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz!

Canna-infused citrus Quinoa Salad with Avocado and Pomegranate

Yields: 4 servings

Overall Time: 30 minutes

Ingredients:

1 cup quinoa

2 cups water or vegetable broth

Salt, to taste

2 oranges

(1 zested and juiced, 1 peeled and segments chopped) no seeds

1 lemon

(zested and juiced) no seeds, I shouldn’t have to say this

2 tablespoons extra-virgin olive oil

2 tablespoons cannabis-infused extra-virgin olive oil

1 tablespoon honey or agave syrup

1 cup pomegranate seeds

1 ripe avocado, diced

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/2 cup toasted almond slices or pumpkin seeds

Freshly ground black pepper, to taste

Instructions

First, before we cook the quinoa we need to rinse it under cold water until the water runs clear. Now, in a medium saucepan, bring the 2 cups of water or vegetable broth to a boil. I prefer to use the vegetable both for more flavor, but it’s completely up to you. Add the quinoa and a pinch of salt, then reduce heat to low. Cover and simmer for 15 minutes or until the quinoa is fluffy and the water/broth is absorbed. Remove from heat and let it stand covered for 5 minutes. Fluff the quinoa with a fork and allow to cool slightly.

While the quinoa is chilling out let’s make the citrus dressing. In a small bowl, whisk together the zest and juice of 1 orange and 1 lemon, olive oil, and honey or agave syrup. Now just season with salt and pepper to taste. Very quick and delicious dressing.

To assemble the Salad, in a large bowl, combine the slightly cooled quinoa, chopped orange segments, pomegranate seeds, diced avocado, parsley, and mint. Next, drizzle the citrus dressing over the salad and gently toss to combine everything evenly. Now sprinkle toasted almonds or pumpkin seeds on top for a crunchy finish. You can serve this salad at room temperature or chilled, it’s delicious either way.