Warm Colorful Quinoa Salad | Cook for Your Life
Warm Colorful Quinoa Salad - Cook For Your Life- anti-cancer recipes

Warm Colorful Quinoa Salad

Rated 5 out of 5
5 out of 5 stars (based on 9 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 15 ingredients

The cranberries and nuts make this Warm Colorful Quinoa Salad a great-tasting, healthy side for the holidays — and for any other time, too. Quinoa is one of the few grains that can boast being...


  • 2 cups quinoa, rinsed well in a fine sieve
  • 2 tablespoons olive oil, divided
  • 3 tablespoons finely chopped Italian parsley, plus 1 sprig
  • 1 ½ tablespoons finely chopped cilantro, plus 1 sprig
  • 4 scallions, white parts finely chopped, green tops reserved
  • 4 cups water or stock
  • 3 medium shallots, finely chopped
  • 2 small orange peppers, cut into a fine dice
  • 3 medium carrots, cut into a fine dice
  • 1 small fennel bulb, cut into a fine dice
  • 1 teaspoon ground cumin
  • Grated peel of 1 small lemon
  • ½ cup dried cranberries, soaked in hot water to plump
  • ½ cup chopped pecans
  • Sea salt, to taste
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Nutrition Facts


398 cals


15 g

Saturated Fat

2 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

8 g


59 g


13 g


9 g


11 g


54 mg


  1. Put the quinoa, parsley, cilantro sprigs, and scallion tops into a saucepan with a lid. Add the water and 1 tablespoon of the olive oil. Bring to a boil. Cover, turn the heat to low and simmer for 20 minutes. Take off the heat and set aside, covered, until you are ready to use it.2. While the quinoa is cooking, heat the remaining olive oil in a large sauté pan over a medium flame. Add the shallots and gently sauté for 2-3 minutes, until they start to soften. Add the peppers, carrots, and fennel, and cook for another 2-3 minutes, until they, too, start to soften.
  2. Remove the cover from the vegetables. Turn up the flame to medium-high and add the ground cumin. Stir for a minute, then add the chopped scallions, ⅓ of the parsley and cilantro, and all the lemon zest. Stir to mix well and cook for a minute to blend the flavors
  3. Add the cranberries and the chopped nuts and mix well. Just before serving, add the remaining herbs and mix to heat through for a minute. Serve immediately.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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