Cranberry Walnut Quinoa Salad

by Jen on November 10, 2011

Good morning!  How are you doing today?  I’m am so freakin’ tired.  All 3 kids had the stomach flu this week so it’s been…crazy!  I’m just crossing my fingers that I stay healthy.

As I professed before on this blog, I love quinoa.  It’s my new favorite grain.  I use it in stir-frys, salads, and even soup!  Since I like to make salads for my lunch, I thought I would share a new quinoa salad recipe with you.  This one is a nice light salad, but full of flavour.  I love the added sweetness of the cranberries.

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Cranberry Walnut Quinoa Salad
Recipe Type: Salad
Author: Quinoa 365 by Green and Hemming
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 6
Ingredients
  • 1 cup quinoa
  • 2 cups water or vegetable stock
  • 1 19 oz. can no-salt-added chickpeas, drained and rinsed
  • 1 red pepper, diced
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts
  • 1/4 cup chopped fresh parsley
Instructions
  1. In a medium pot, bring the water (or stock) and quinoa to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered pot on the burner for 5 more minutes. Fluff with a fork and allow the quinoa to cool.
  2. Transfer quinoa to a large bowl and mix in the chickpeas, pepper, cranberries, walnuts, and parsley. Chill before serving.

 

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This salad has it all.  Fibre and protein from the quinoa and chickpeas, the healthy fat of walnuts, and the sweetness of juicy cranberries.  I serve this salad either as a side dish with dinner or as my lunch.  Leftovers will last in the fridge for up to 5 days.

You’ll notice this salad doesn’t have a dressing, and truthfully, it doesn’t need it.

Enjoy!

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