Sweet and Savory Quinoa Salad
Brighten up your mealtime with this Sweet and Savory Quinoa Salad, a vibrant fusion of flavors and textures that’s both nutritious and irresistible. Fluffy quinoa forms the base of this dish, perfectly complemented by the sweetness of dried cranberries and apricots, the crunch of walnuts, and the zesty kick of fresh orange zest and citrus dressing. Chopped parsley and mint add a refreshing herbal note, while an optional handful of spinach brings an extra boost of greens. Ready in just 30 minutes, this gluten-free, make-ahead salad is ideal as a wholesome side dish or a light vegetarian main course. Whether served fresh or chilled, this quinoa salad promises to deliver a delightful balance of sweet and savory in every bite!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 teaspoon kosher salt
- 0.5 cup dried cranberries
- 0.5 cup chopped dried apricots
- 0.5 cup chopped walnuts
- 0.25 cup chopped fresh parsley
- 0.25 cup chopped fresh mint
- 2 cups fresh spinach (optional)
- 1 tablespoon zest of an orange
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.25 teaspoon ground black pepper
- salt (to taste)
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove its natural bitterness.
In a medium saucepan, combine the quinoa, water, and kosher salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water has been absorbed.
Remove the cooked quinoa from the heat and let it sit, covered, for 5 minutes. Then fluff it with a fork and let it cool completely.
In a large mixing bowl, combine the dried cranberries, chopped dried apricots, chopped walnuts, chopped parsley, chopped mint, and orange zest. If using fresh spinach, chop it and add it to the bowl as well.
In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, ground black pepper, and a pinch of salt to make the dressing.
Once the quinoa has cooled, add it to the mixing bowl with the other ingredients. Pour the dressing over the top and toss everything gently to combine.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
Serve immediately or chill in the refrigerator for an hour to let the flavors meld. This salad can be served as a side dish or enjoyed as a light main course.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 26.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
