Lindsey's Red Quinoa Salad with Toasted Walnuts, Dried Fruit, & Herbs

1 review, 1 star(s). 100% would make again

Ready in 25 minutes

Toast quinoa before cooking to bring out the flavor. Rinse the quinoa before using


1 cup red quinoa; (or regular quinoa)
2 cups water
1/4 teaspoon salt
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon graed orange zest
2 teasoons agave nectar; (or honey)
1 teaspoon Dijon mustard
1 cup chopped walnuts; lightly toasted
1/3 cup chopped dried apricots
1/3 cup chopped dried cranberries
3 green onions; ends trimmed, thinly sliced (both green & white parts)
1/4 cup chopped fresh mint leaves

Original recipe makes



Bring the quinoa, water, and salt to a boil in a medium saucepan over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (Some germ rings may separate from the grains and will look like white squiggles--don't panic, this is normal, and most importantly, edible) Immediately fluff the quinoa with a fork and turn out onto a baking sheet to cool.

In a large bowl, whisk the olive oil, lemon juice, orange zest, agave nectar, and mustard until blended; season with salt & pepper to taste. When cool, fluff the quinoa again and transfer it to the bowl with the dressing. Add the walnuts, cranberries, apricots, green onions. Toss well. Cover and refrigerate to let the flavors mingle, at least 2 hours or overnight.

Before serving, let sit at room temperature for 20-30 minutes. Stir in the mint. Taste and add more salt as needed. Makes 8 servings.

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Calories Per Serving: 1787 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Loved it but I made extra dressing to add later
Rudy57 4y ago

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