Red quinoa ahead on show

Information on cooking with red quinoa, using stamps and inks, and working with candy melts will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Carol Fenster is an author and nutritionist, and she will explain what red quinoa is and why it’s so good for us. Since it’s a complete protein, it is a great component for healing advanced muscle loss due to a neuromuscular condition or the natural consequence of aging. Her company is Savory Palate, LLC, and she lives in Centennial, Colorado.

Ann Butler, designer and crafter, is going to show how easy it is to create an awesome effect for your work by combining different specialty stamps and inks to make a one-of-a-kind background. This is great for card making, scrapbooking, quilting and so much more. Her business is Ann Butler Design in Villard, Minnesota.

Nancy Siler is going to demonstrate making whimsical and elegant treats featuring candy bark made with candy melts and numerous embellishments. Siler is formerly with Wilton Brands in Woodridge, Illinois.

Information on cooking with fresh pears, satin stitching by machine and window safety will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Pat Baird, author and dietitian, represents the Northwest Pear Bureau, which is located in Oregon and Washington. Baird will talk about the health benefits of fresh pears and discuss how pears fit into the new recommended dietary guidelines. She lives in Greenwich, Connecticut.

Carol Bell, a sewing instructor with Ann Silva’s Bernina Sewing Center in Albuquerque, NM, will show how a satin stitch appliqué technique can be done on the sewing machine.

Joe Jankoski, spokesperson for Hunter-Douglas Window Fashions, will talk about safety at the window and will explain how window fashions are not only beautiful and functional, they also have new added safety features. He’s from Upper Saddle River, New Jersey.

Red quinoa salad

Salad:

1 3/4 cup vegetable broth or low-sodium chicken broth

1 cup red quinoa

1/4 tsp. salt

2 small Clementines or 1 medium orange, some segments reserved for garnish

1/2 can (14-oz.) shoestring beets, thoroughly drained

Seeds from 1 pomegranate (about 1/2 to 3/4 cup), reserve some for garnish

1/2 cup raisins or dried cranberries

1 cup baby spinach, washed and patted dry

1/2 cup slivered almonds (optional)

2 Tbsp. chopped fresh parsley or cilantro, plus 1 tablespoon for garnish

Dressing:

1/4 cup freshly-squeezed orange juice

2 Tbsp. sherry vinegar

1 medium garlic clove, minced

1/4 tsp. sea salt

1/8 tsp. freshly ground black pepper

2 Tbsp. extra-virgin olive oil

In large saucepan, bring broth to boil. Add quinoa and salt and cook, covered, until broth is absorbed, about 20 minutes. Transfer quinoa to large bowl; drain any excess broth. Grate the Clementines (or orange) to yield two teaspoons zest and add to quinoa, then cut Clementine into segments and add to quinoa. Add the beets, pomegranate seeds, raisins, spinach, almonds, and 2 tablespoons of parsley. Toss to combine thoroughly. Make dressing: In a small bowl or glass jar, whisk together orange juice, vinegar, garlic, salt and pepper until blended. Slowly whisk in oil in thin stream until well combined. Add enough dressing to quinoa to coat thoroughly and serve either in large bowl or large platter, garnished with remaining Clementine segments, pomegranate seeds and parsley. Serves 4 as a main dish; 6 as a side dish.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

[email protected]