Go Back

Quinoa Cranberry Salad

This is an easy recipe to create, because the only cooking is making sure the quinoa is prepared. The rest of the ingredients are tossed together to make a chewy- crunchy, sweet & sour side or main dish. I made this quinoa and placed it in a roasted acorn squash for a full vegan winter dinner. Add a little feta and you have a lovely Mediterranean style vegetarian dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 8 people
Course: Ancient grains
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 C Organic Quinoa Rinse the dry quinoa in cold water and drain before cooking.
  • 2 C water or vegetable broth
  • 1/2 C dried cranberries 2 Tbsp dried cranberries is one serve of a low FODMAP plan. 8 Tbsp =4 oz dried cranberries
  • 1/2 C pepitas
  • 4 whole scallions For low FODMAP just use scallion greens
  • 4 Tbsp fresh parsley- chopped
  • 1/2 med cucumber chopped
Dressing
  • 1 Tbsp maple syrup
  • 1 tsp dijon
  • 1 Tbsp red wine vinegar
  • 3 Tbsp olive oil extra virgin

Equipment

  • large mixing bowl, 1.5 quart sauce pan (med).

Method
 

Cook the Quinoa
  1. Place 1C quinoa (rinsed) with 2 C water ( or vegetable broth) in a 1.5 quart saucepan. Bring the water(broth) to boil. Reduce to a simmer, cover and cook for 15 minutes.
  2. When all the water is absorbed, and the grain appears soft and translucent, transfer the quinoa to cool in a large mixing bowl.
MIx the ingredients together
  1. Add the dried cranberries, cucumber, parsley, scallion greens and pepitas to the quinoa.
    Fold in the dressing to taste. Add salt and pepper to taste.
    Serve warm or cold.