• Ingredients: 9
  • Serves: 2

Almond-cranberry quinoa cookies with ingredient info: white whole wheat flour and quinoa can be found at better supermarkets and at natural foods stores..

Ingredients

  • Ingredient info: White whole wheat flour and quinoa can be found at better supermarkets and at natural foods stores.

Salad:

  • 1/2 head of a 1-pound cauliflower, cored, cut into florets
  • 1/2 head of a 6-ounce radicchio, cored, quartered lengthwise
  • 6 inner celery stalks with leaves
  • 1/4 cup thinly sliced chives
  • 1/4 cup flat-leaf parsley leaves
  • 1 lemon

Dressing:

  • Ingredient info: Walnut oil is available at some supermarkets, natural and specialty foods stores, and at latourangelle.com.

Tomatoes and couscous:

  • Ingredient info: Za’atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, is available at specialty foods stores, Middle Eastern markets, and igourmet.com.

Directions

  1. Step 1 Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
  2. Step 2 Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes.
  3. Step 3 Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time.
  4. Step 4 Stir in quinoa, oats, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1″ apart.

    For this step you will need

Nutrition information

Calories 204 Carbohydrates 32 g (11%)
Fat 7 g (11%) Protein 5 g (11%)
Saturated Fat 3 g (14%) Sodium 140 mg (6%)
Polyunsaturated Fat 1 g Fiber 3 g (13%)
Monounsaturated Fat 2 g Cholesterol 26 mg (9%)