I had never considered using red grapes in a smoothie until I began working on pairing fruit with grains in this week’s Recipes for Health. Red grapes and red quinoa are a perfect match. I used blood orange juice as the liquid and sweetened it with a bit of pomegranate molasses. As the mixture was whirling in the blender it occurred to me that a small handful of kale would be welcome; it would darken the color slightly and contribute all that kale has to offer without distorting the sweet/tannic flavor of the drink. The second time I made the smoothie I froze the grapes, which is a great idea. Then you won’t have to dilute the flavors with ice.
Ingredients
- ⅓cup cooked red quinoa
- 1cup red seedless grapes, preferably frozen (6 ounces)
- 1cup blood orange juice (or regular orange juice if blood oranges are not available)
- 1teaspoon pomegranate molasses
- 2tablespoons soaked cashews
- Small handful of kale
- Nutritional Information
Nutritional analysis per serving (1 serving)
487 calories; 10 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 92 grams carbohydrates; 9 grams dietary fiber; 57 grams sugars; 14 grams protein; 68 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 to 2 servings
Preparation
- Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away.
5 to 10 minutes
Dining and Cooking