quinoa salad
This recipe makes for a perfect vegan/vegetarian lunch on a cool fall day. The flavor profile is warming and delicious!

Cranberry Walnut Quinoa
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  1. 1 cup quinoa, soaked overnight*
  2. 1 cup raw walnut halves, chopped
  3. 1/2 cup dried cranberries, chopped
  4. 1/2 medium Vidalia onion, sliced thin
  5. 1/4 cup chopped fresh parsley
  6. 3 tbsp extra virgin olive oil
  7. 1/4 tsp sea salt
  8. 1/4 tsp ground cinnamon
  9. 1/8 tsp ground nutmeg
  10. 1/8 tsp ground ginger
  1. Rinse and strain the soaked quinoa using a fine-mesh strainer. Place in a medium saucepan and add 2 cups of purified water. Bring to a boil, then place heat on medium/low and cover for about 15 minutes or until quinoa is cooked through.
  2. Meanwhile, sauté onion in a medium pan over medium heat in 2tsp oil until lightly browned. Set aside.
  3. In the same pan, lightly toast chopped walnuts over medium/low heat until fragrant (5-7 minutes). Set aside.
  4. Combine cooked quinoa, sautéed onions, toasted walnuts, chopped dried cranberries, and chopped parsley in a large mixing bowl.
  5. In a small mixing bowl, combine the rest of the oil, salt and spices. Drizzle the dressing over the quinoa salad until well combined. Serve at room temperature or slightly cooled over a bed of baby spinach.
  1. *Place dry quinoa in a bowl and cover with room temperature water and 1tbsp vinegar. Cover and place on the counter to soak overnight (6-8 hours).
Nutrition by Erin https://nutritionbyerin.com/