Nutty Quinoa Spinach And Cranberry Salad Recipes

QUINOA WILTED SPINACH SALAD

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

CRANBERRY QUINOA SALAD

Steps:

• In a large bowl, combine spinach, quinoa, cranberries, and chopped pecans.
• In a small bowl, whisk orange juice, olive oil, vinegar, and salt.
• Drizzle as much dressing into salad bowl as desired, toss to combine.
• Optional: add in chopped roasted chicken or turkey.

NUTTY QUINOA, SPINACH AND CRANBERRY SALAD

Steps:

• Cook quinoa first according to directions. Set aside to cool.
• Transfer cooked quinoa to a bowl. Add almonds, sunflower seeds, cranberries and half the dressing. Place in refrigerator for at least one hour to cool completely and so quinoa can absorb the dressing.
• When ready to serve salad, add spinach and rest of dressing to quinoa and nut mixture. Gently toss to combine. Season with coarse salt and freshly ground pepper to taste.

QUINOA CRANBERRY SALAD

Steps:

• Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.
• Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.
• Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.
• Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.
• Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.
• Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too.
• Zest the lemons and add it to a small jar or bowl. Juice the lemons and add the juice to the jar/bowl with the zest. Add the maple syrup, optional olive oil, salt and pepper. Put the lid on and shake it or whisk it together.
• Pour over the quinoa mixture and toss well to coat. Taste and add more salt and pepper if needed.

SIMPLE CRANBERRY SPINACH SALAD

Steps:

• Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

QUINOA SALAD WITH DRIED FRUIT AND NUTS

Steps:

• Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.