Quinoa Salad With Dried Cranberries And Apricots Recipe 455

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QUINOA CRANBERRY SALAD



Quinoa Cranberry Salad image

This Quinoa Cranberry Salad is full of fresh, feel good flavours that everyone will love! With nutrient rich spinach, sweet dried cranberries and a zippy lemon dressing, it is able to stand alone as a protein packed, healthy meal, or can be served as a side. It's easy to make ahead of time and is naturally gluten free.

Provided by Melanie McDonald

Categories     Salad

Time 25m

Number Of Ingredients 9

1 cup / 170 g dry uncooked quinoa
2 cups / 480 mls water ((or 1 cup of water if you are using an Instant Pot))
4 large handfuls spinach (, shredded)
1 cup / 120 g dried cranberries
2 medium lemons (, zest and juice)
1 tablespoon / 15 mls maple syrup (, real maple syrup not pancake syrup. Agave can be used as an alternative.)
2 tablespoons / 30 mls extra virgin olive oil ((omit to make the recipe oil-free))
½ teaspoon freshly ground pepper (, plus more to taste)
½ teaspoon salt (, plus more to taste)

Steps:

  • Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.
  • Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.
  • Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.
  • Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.
  • Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.
  • Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too.
  • Zest the lemons and add it to a small jar or bowl. Juice the lemons and add the juice to the jar/bowl with the zest. Add the maple syrup, optional olive oil, salt and pepper. Put the lid on and shake it or whisk it together.
  • Pour over the quinoa mixture and toss well to coat. Taste and add more salt and pepper if needed.

Nutrition Facts : ServingSize 128 g (about 1/8th of the entire recipe), Calories 171 kcal, Carbohydrate 29 g, Protein 3.5 g, Fat 4.8 g, SaturatedFat 0.6 g, Sodium 175 mg, Fiber 2.4 g, Sugar 15 g

GLUTEN-FREE CRANBERRY-ALMOND QUINOA SALAD



Gluten-Free Cranberry-Almond Quinoa Salad image

This salad has it all: it's tasty, nutritious and satisfying. It even tastes better after a night in the fridge! Quinoa, the base of this salad, is a superfood that is naturally gluten free and contains all of the essential amino acids. This recipe dresses quinoa up with dried cranberries, almonds and refreshing mint. For a twist, try subbing in cooked couscous, bulgur, millet or farro.

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil
3 1/2 teaspoons fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup dried cranberries
1 cup uncooked quinoa
1 cup scallions, sliced into 1/4-inch rings
3/4 cup sliced, blanched almonds
3 tablespoons fresh mint leaves, cut into chiffonade

Steps:

  • For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
  • For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
  • Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.

SUPER EASY QUINOA SALAD RECIPE WITH NUTS AND DRIED FRUIT



Super Easy Quinoa Salad Recipe with Nuts and Dried Fruit image

A Powerhouse Quinoa Salad Recipe that brings a Double-Dose of Protein and Antioxidants

Provided by Vicky & Ruth

Categories     Salad

Time 45m

Number Of Ingredients 16

3 1/2 cups cooked quinoa ( for instructions on how to cook quinoa, click HERE)
1/3 cup dried cranberries
1/4 cup toasted sliced almonds
10 unsulfured dried apricots, quartered
1/4 cup shelled pistachios
1/4 cup toasted hazelnuts ( for instructions on how to toast hazelnuts, click HERE)
2/3 cups pomegranate seeds ( about one small-medium pomegranate)
DRESSING
3- 4 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
3 tbsp orange juice
Orange zest (1 orange)
2 tbsp honey mustard ( for a vegan option, use your favorite mustard and add 2 tsp maple syrup)
1 tbsp brown mustard
1 tbsp grain mustard
1/8 tsp salt

Steps:

  • Mix all the salad ingredients in a large bowl
  • To prepare the dressing, combine all the ingredients in a glass jar with a tight lid. Shake it until smooth and creamy smooth. Pour over the salad before serving

Nutrition Facts : ServingSize 1 cup, Calories 445 calories, Sugar 21.4, Sodium 770, Fat 22, SaturatedFat 2.5, UnsaturatedFat 18, Carbohydrate 54.8, Fiber 8.3, Protein 10.3

QUINOA SALAD WITH DRIED FRUIT AND NUTS



Quinoa Salad with Dried Fruit and Nuts image

This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.

Provided by NATALIE17

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h

Yield 10

Number Of Ingredients 13

1 ½ cups quinoa
¼ teaspoon salt
3 ½ cups water
1 bunch green onions, chopped
¾ cup chopped celery
½ cup raisins
1 pinch cayenne pepper
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
⅓ cup chopped fresh cilantro
¾ cup chopped pecans

Steps:

  • Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g

QUINOA SALAD WITH DRIED CRANBERRIES AND APRICOTS RECIPE - (4.5/5)



Quinoa Salad with Dried Cranberries and Apricots Recipe - (4.5/5) image

Provided by Alqualonde

Number Of Ingredients 12

Citrus Ginger Vinaigrette:
3/4 cups (175 mL) quinoa
1/3 cup (75 mL) dried cranberries
1/3 cup (75 mL) chopped dried apricots
6 green onions chopped
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) grated orange zest
2 tbsp (30 mL) freshly squeezed orange juice
2 tbsp (30 mL) freshly squeezed lemon juice
1 tsp (5 mL) grated fresh ginger
1/4 cup (60 mL) extra virgin olive oil
1 pinch each salt and pepper

Steps:

  • Using fine mesh sieve, rinse quinoa well. In small saucepan, combine quinoa with 1½ cups/375 mL water. Bring to a boil. Reduce heat and simmer, covered, for about 18 minutes or until quinoa is translucent and all of the water has been absorbed. 2. Remove pan from heat; fluff quinoa with fork. Gently stir in cranberries, apricots, green onions, salt and pepper. Let cool for 20 minutes; cover with plastic wrap and refrigerate for 1 hour or up to 24 hours. 3. For vinaigrette, whisk together orange zest, orange juice, lemon juice and ginger. In thin steady stream, gradually whisk in olive oil. Whisk in salt and pepper. 4. Gently toss salad with Citrus Ginger Vinaigrette until well coated. Tip: Later in the summer, substitute about 2 cups/500 mL wild or cultivated blueberries for the dried cranberries and apricots.

QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS



Quinoa Salad With Avocado, Dried Fruit and Nuts image

Equally delicious and nutritious. This is a hit at dinner parties and good when you want to get extra grains into your menu. And the colors are fab! This makes a huge quantity. The recipe says 4-6 servings, I would consider those main-dish size servings. I think it makes closer to 8-10 side dish servings. Don't be scared off by the food.com calorie calculation!

Provided by yvettemryan

Categories     Kosher

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons cranberries
2 tablespoons dried apricots, thinly sliced
1 cup red or white quinoa, rinsed well
kosher salt
1 large lemon
3 tablespoons extra virgin olive oil
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/2-inch chunks (6 to 7 oz. each)
2 medium scallions, white and light green parts only, thinly sliced
2 -3 tablespoons toasted almonds
fresh ground black pepper

Steps:

  • In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
  • In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
  • Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 455.6, Fat 29.8, SaturatedFat 4, Sodium 19, Carbohydrate 45.4, Fiber 11.8, Sugar 3.4, Protein 9.2

SPINACH AND QUINOA SALAD WITH DRIED APRICOTS



Spinach and Quinoa Salad with Dried Apricots image

This salad is so, so, SO pretty, and a cool example of how quinoa can play a supporting role in a salad. The play of leafy greens against the quinoa, punctuated by the tart chewiness of the dried apricots, the bite of the onion and the tanginess of the dressing, makes for a very exciting salad.

Provided by Katie Workman

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 cup quinoa
2 cups low-sodium vegetable broth
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
6 cups roughly chopped baby spinach
1 cup diced dried apricots
1/2 cup slivered red onion
1/2 cup roughly chopped fresh flat-leaf parsley leaves, optional
3/4 cup crumbled goat or feta cheese

Steps:

  • Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
  • Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
  • In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.

QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES



Quinoa with Feta, Walnuts, and Dried Cranberries image

Fast and easy to make, this can be used as a main dish, side dish, or even a snack. Please use the 'real deal' Greek feta; it will add so much more flavor!

Provided by Laura Manos Emms

Categories     Salad     Grains     Quinoa Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 5

2 cups low-sodium chicken broth
1 cup quinoa
½ cup chopped walnuts
½ cup dried cranberries
⅓ cup crumbled feta cheese

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
  • Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 28.6 g, Cholesterol 13.8 mg, Fat 11.4 g, Fiber 3.2 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 195.5 mg, Sugar 7.6 g

QUINOA SALAD WITH AVOCADO AND DRIED CRANBERRIES



Quinoa Salad With Avocado and Dried Cranberries image

Perfect salad to serve with grilled chicken or pork. This is an excellent buffet salad that will hold for about an hour

Provided by Abby Girl

Categories     Low Cholesterol

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lemon, juice and zest finely chopped
3 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
salt
fresh ground pepper
1 cup quinoa, rinsed well
1/2 teaspoon salt
2 cups cold water
1 cup dried cranberries
1/4 cup apricot, finely diced
2 avocados
2 green onions, sliced diagonally
1/4 cup almonds, toasted (slivered or sliced)

Steps:

  • Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
  • Salad:.
  • In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
  • Place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
  • Just before serving, peel avocados and cut into bite size chunks. Place in a bowl and toss with dressing to prevent discoloration. Add cooled quinoa, cranberry mixture, green onions and almonds.
  • Make ahead: The dressing can be stored in an airtight container in the fridge for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, add the green onions and cranberry mixture, chill. Toss with the avocados just before serving.

Nutrition Facts : Calories 322.4, Fat 21.5, SaturatedFat 2.8, Sodium 223.8, Carbohydrate 29.4, Fiber 8.6, Sugar 2.4, Protein 7

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