Cranberry-Walnut Quinoa Salad

Ingredients

  • 1 3/4 cups uncooked quinoa
  • 2 tablespoons plus 2 teaspoons Zoe’s extra-virgin olive oil, divided
  • 3 tablespoons finely chopped shallots
  • 2 cups water
  • 1/3 cup dry white wine 
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dried cranberries, chopped (may substitute red grapes or cherries)
  • 1/2 cup walnuts, chopped (may substitute toasted pecans or dry-roasted pistachios)
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley

Preparation

  1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
  2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

Read more about the nutritional benefits of quinoa here. 

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