Cranberry Quinoa Salad

by Organic Spa Magazine
Recipe courtesy of Jennifer
Cranberry Quinao Salad_feature

FOOD FOR THOUGHT – October

Try serving this nutty and tangy Cranberry Quinoa Salad for your next luncheon or picnic.

Prep time: 10 minutes

Cooking time: 15 minutes

Yields: 2 – 4 people (easy to double for a party)

 

Ingredients:

2 cups quinoa

1 bunch of celery

1 small red onion

1 bunch of fresh mint

1 lemon (or lemon juice)

1-2 cups dried cranberries (unsweetened if you can find them)

1-2 cups walnuts halves and pieces

salt and pepper

extra virgin olive oil

 

Directions:

Prepare quinoa to package directions.

While you are waiting for the water to boil, rinse and dice the celery and the onion.

Give the walnuts a rough chop as well.

Tear the mint into small pieces.

Once the quinoa has cooled, add the cranberries, diced veggies, and walnuts.

Squeeze the lemon juice (use a small sieve to catch any seeds).

Drizzle olive oil, add a dash of  salt and pepper and give a big stir.

Taste and make any adjustments you see fit. Adding more lemon will make the other flavors really pop.

 

Notes: The flavors will come together nicely in the refrigerator over time, so feel free to make this a day before the occasion. This cold salad is a crowd pleaser, great for pot-lucks, picnics and barbecues.

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