Sedona is an Arizona desert town that is surrounded by red-rock buttes, steep canyon walls and large pine forests. Known for it’s sandstone formations that appear to glow in brilliant shades of burnt orange and crimson red when illuminated by the rising or setting sun, it is a perfect place for hiking and mountain biking trails.  On the town’s outskirts, numerous trailheads access Red Rock State Park, which offers bird-watching, hiking and picnicking spots.  The red rocks form a popular backdrop for many spiritual and physical activities, as well as a vibrant arts community.   It is no wonder that Yogi Yoga Wear’s spiritually inspired fractal artist and designer, Nina Joy Rizzo, has made her home here and made Sedona so integral to her brand.

Inspired by Sedona’s historical landmark and 40-foot sinkhole known as “The Devil’s Kitchen”, today’s feature is a recipe known as “The Sedona Quinoa Salad”.  This healthy and delicious salad is chock-full of veggies, quinoa, dried fruit, and more. It was popularized at Arabella Hotel Sedona, which provides a perfect spot to watch the sunset, fire pits to enjoy in the evening, and a little shopping center with restaurants within walking distance.

Sedona Quinoa Salad: What you’ll need:

• 1/2 cup dry quinoa rinsed
• 1 cup water
• 3/4 pound chicken (*vegan substitute: 1/2 cup of cooked chick peas per serving)
• 1/2 tsp salt divided
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 3 TBSP white wine vinegar
• 1 tsp mustard
• 1 tsp honey
• 1 TBSP olive oil
• 6 cups cruciferous veggie mix 5 ounces
• 1/2 cup dried black mission figs chopped
• 1/2 cup dried cranberries
• 4 cups salad greens 5 ounces

How to Make it: 

1. Add the quinoa and water to a medium saucepan. Bring to a boil, reduce heat to low, and cover.  Then cook for 15 minutes until all liquid has absorbed. Be sure to transfer to a large glass or plastic bowl to cool.
2. Meanwhile, heat a large non-stick skillet over medium-high heat. Sprinkle the chicken with 1/4 tsp salt, paprika, and garlic powder. If desired, add chicken (*we recommend chickpeas) to the hot skillet and cook for 5-7 minutes per side, until chicken is done. Set aside and slice.
3. Stir together the vinegar, mustard, honey, and remaining salt in a small bowl. Whisk in olive oil and pour dressing over cooled quinoa. Mix well.
4. Add the cruciferous vegetable mix to the quinoa and stir well to combine. At this point, you can add in dried figs and cranberries. Toss well to combine.
5. Add a cup or two of lettuce to a plate or bowl. Top with quinoa salad mixture (1 1/2 cups for a four serving meal or 3 cups to serve two) and a few slices of chicken. Enjoy!