Cranberry Quinoa Salad
Prep time:
10 minutes
Cooking time:
15 minutes
Yields:
2 - 4 people (easy to double for a party)
Ingredients:
2 cups quinoa
1 bunch of celery
1 small red onion
a bunch of fresh mint
1 lemon (or lemon juice)
1-2 cups dried cranberries (unsweetened if you can find them)
1-2 cups walnuts halves and pieces
salt and pepper
extra virgin olive oil
Prep time:
10 minutes
Cooking time:
15 minutes
Yields:
2 - 4 people (easy to double for a party)
Ingredients:
2 cups quinoa
1 bunch of celery
1 small red onion
a bunch of fresh mint
1 lemon (or lemon juice)
1-2 cups dried cranberries (unsweetened if you can find them)
1-2 cups walnuts halves and pieces
salt and pepper
extra virgin olive oil
Directions:
Prepare quinoa to package directions.
While you are waiting for the water to boil, rinse and dice the celery and the onion.
Give the walnuts a rough chop as well (if they are whole or large halves).
Chiffonade the mint.
Once the quinoa has cooled (be patient with this, you don't want to cook the celery or onion), add the cranberries, diced veggies, and walnuts.
Squeeze the lemon juice (use a small sieve to catch any seeds).
Drizzle evoo, add a dash of salt and pepper, and give a big stir.
Taste and make any adjustments you see fit. Adding more lemon will make the other flavors really pop.
Notes:
The flavors will come together nicely in the refrigerator over time, so feel free to make this a day before the occasion. This cold salad is a crowd pleaser, and always keeps me sated at pot-lucks, picnics, and barbecues.
Prepare quinoa to package directions.
While you are waiting for the water to boil, rinse and dice the celery and the onion.
Give the walnuts a rough chop as well (if they are whole or large halves).
Chiffonade the mint.
Once the quinoa has cooled (be patient with this, you don't want to cook the celery or onion), add the cranberries, diced veggies, and walnuts.
Squeeze the lemon juice (use a small sieve to catch any seeds).
Drizzle evoo, add a dash of salt and pepper, and give a big stir.
Taste and make any adjustments you see fit. Adding more lemon will make the other flavors really pop.
Notes:
The flavors will come together nicely in the refrigerator over time, so feel free to make this a day before the occasion. This cold salad is a crowd pleaser, and always keeps me sated at pot-lucks, picnics, and barbecues.
