Warm Colorful Quinoa Salad | Cook for Your Life

Home › Recipes › Healthy Holidays › Warm Colorful Quinoa Salad

Warm Colorful Quinoa Salad

Name: Warm Colorful Quinoa Salad
Prep time: 20

5 out of 5 stars (based on 9 reviews)

20 min prep

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

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

398 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

8 g

Carbohydrates

59 g

Sugar

13 g

Fiber

9 g

Protein

11 g

Sodium

54 mg

Directions

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.
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
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

Tags:

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.

Warm Colorful Quinoa Salad