Recipes that are all gluten & dairy free

Cranberry Walnut Quinoa Salad


Recipe by Meg Griffith Washburn

  • 1/2 cup quinoa, uncooked
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts, chopped
  • 1/2 cup green onions, chopped
  • 1/8 cup balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • Combine quinoa with one cup of water in a small saucepan and bring to a boil over high heat.
  • Reduce heat to a simmer, cover, and continue cooking until all water is absorbed.
  • In a medium bowl, combine cooked quinoa, cranberries, walnuts, and green onions until well mixed.
  • In a small bowl, whisk the balsamic vinegar, oil, and garlic until well-blended.
  • Pour over the quinoa mixture and toss until well-blended.
  • Season with sea salt and pepper.
  • Chill in the refrigerator for at least 30 minutes before serving.

Serving Size
2 servings

Posted To: Sides, Vegetarian