Quinoa is one of my favorite grains-I could eat it for breakfast, lunch and dinner and never tire of it. Also, I love how quickly it cooks and or sprouts, and that it pairs well with almost any ingredients. Quinoa is delicious hot or cold as well.
Quinoa Cranberry Salad with kumquats and pumpkin seeds
Prep time
Cook time
Total time
Author: Rachel Carr
Serves: 8 servings
Ingredients
For the quinoa salad:
- 2 cups uncooked quinoa
- 4 cups water
- 2 Tablespoons olive oil
- 1 Tablespoon salt
- 4 stalks scallions, chopped
- ¼ cup toasted pumpkin seeds
- ¼ cup dried cranberries
- ½ bunch cilantro, chopped
- 1 cup of kale, cut in a chiffonade
- ½ small red onion, diced
- 1 small red bell pepper, diced
- 8 kumquats, sliced
For the cranberry vinaigrette:
- ½ cup apple cider vinaigrette
- ¼ cup agave
- 1 Tablespoon prepared mustard
- ¾ cup olive oil
- 1 teaspooon salt
- ¼ cup fresh cranberries
Instructions
- Bring the water to a boil in a pot with the quinoa, salt and olive oil. Turn down the heat and simmer for 15 minutes, covered. Turn off the heat and let rest covered for 10 more minutes.
- Allow quinoa to cool. Toss with the other salad ingredients and ½ cup of cranberry vinaigrette and save the rest for garnish.
For the vinaigrette:
- Blend all ingredients together in a blender until smooth.
- Will keep refrigerated for about 2 weeks.
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[…] winter salad is filling and nourishing with a bright flavor from the cranberry […]