January 21, 2015 food diary

BREAKFAST: Oatmeal with 1 tsp. brown sugar


LUNCH: WE had birthday potluck lunch at work today. My favorite item a co-worker brought was Fresh Market’s citrus pecan quinoa. I found a similar recipe on fannetastic food, a cool food blog by a UNC Masters in Public Health graduate, Anne, who is also a Registered Dietician.


Celebrations Quinoa Salad with Pecans and Cranberries

Serves 4 as a side dish, 2 as an entrée.

This vegan recipe is delicious and really easy to make, too. It was originally created by Celebrations Catering for our wedding reception and it was such a hit they agreed to let me share it with all of you! Enjoy.


  • 1 cup dry quinoa
  • 1 & 1/2 cups vegetable stock/broth (low sodium if possible)
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh chives
  • 1/3 cup chopped pecans
  • 1/3 cup dried cranberries
  • 2 Tbsp. freshly squeezed lemon juice (about 1 large lemon’s worth)
  • 2 Tbsp. olive oil
  • Fresh ground pepper to taste


  1. Place quinoa in medium sauce pot with the vegetable stock/broth.
  2. Cover the pot, bring to a full boil, then reduce to low and simmer for 15 minutes.
  3. Remove from heat and set aside to cool.
  4. Combine all other ingredients in a bowl. Pour on top of quinoa and mix together.
  5. Serve immediately or cover and chill in the fridge. Enjoy!

*Notes: For simplicity (and based on what we had on hand), I left out a couple of the ingredients that our caterer included in the original recipe. Things I left out are: 2 Tbsp. chopped green onions, 1/4 tsp. granulated garlic, 1/4 tsp. granulated onion, and a pinch of ground cayenne pepper. Feel free to add these back in – it was just as delicious without them, though! Also, in the original recipe the pecans were roasted and spiced. Plain pecans worked just as well, but spiced pecans were definitely an added bonus if you have some on hand.

DINNER: Brown rice, one scrambled egg and steamed kale.

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