Good Earth Cranberry Quinoa Salad

November 9, 2022|

0 minute read

Summary

Dried cranberries and lemon zest add a touch of holiday brightness to this hearty quinoa salad. This dish can be made in advance and stored in the refrigerator for an easy side dish, or a simple lunch during the busy holiday season.

Yields 4 Servings

Prep Time10 mins Cook Time20 mins Total Time30 mins

Ingredients

1 cup organic quinoa

2 cups water

½ cups organic celery, thinly sliced

½ cups organic carrot, diced

½ cups organic dried cranberries

4 tbsps. organic italian parsley, chopped

4 tbsps. organic mint, chopped

4 tbsps. organic green onion, chopped

⅓ cups organic olive oil

Zest of 1 lemon

⅓ tsps. organic black pepper

⅓ tsps. salt

¾ tsps. lemon juice (about 1⁄2 lemon)

Rinse quinoa thoroughly. Mix the quinoa and water in a small pot, bring to a boil, and reduce heat to a gentle simmer. Cook for 10-15 minutes, or until all the liquid is absorbed. Fluff quinoa with a fork, and set it aside to cool completely.

Mix quinoa, celery, carrot, cranberries, parsley, mint, and green onion in a large bowl.

Whisk lemon zest, olive oil, peppers, salt, and lemon juice until combined. Pour over quinoa mixture and toss.

Topics:

Appetizers

Salads

Vegan

Vegetarian

Wheat Free