Cranberry Walnut Quinoa Salad

Prep time
0:15
Total Time
0:35
Rating
Not rated
0 ratings
Servings
8

Simple, subtle and a superfood staple salad.

Ingredients

  • 2 cups quinoa (dry measure)
  • 4 cups water (for cooking quinoa)
  • 2 tablespoons Organic Valley European-style Cultured Butter
  • 14 cup minced shallots
  • 12 red onion, minced (medium-sized)
  • 12 cup dried cranberries
  • 12 cup raw walnuts
  • 3 cups spinach
  • 2 tablespoons tamari soy sauce (or to taste)
  • 1 lemon, juiced (medium-sized)
  • 12 cup washed and patted dry, then chopped fine fresh parsley
  • sea salt & pepper to taste

Directions

Rinse quinoa thoroughly in a small strainer or by running fresh water over the quinoa in a pot. Drain.

In a large heavy saucepan, over med-high heat, add quinoa and water; bring to boil.

Reduce heat to simmer; cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears translucent and the germ ring will be visible.

While quinoa is cooking, in a medium skillet melt Organic Valley European-style Cultured Butter over medium heat. Saute minced shallots and onions until transluscent and sweet. Add tamari soy sauce, chopped spinach, cranberries & raw walnuts. Saute for 1-2 minutes to soften the spinach and express flavors. Do not cook too long or too hot for the walnut's essential fatty acids may turn to trans fats.

Transfer quinoa to a large bowl and cool.

In a large mixing bowl, combine cooled quinoa and the sauteed mixture. Add fresh squeezed lemon juice, fresh parsley, and your favorite spices to taste.

Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

My Cookbook

Saved recipes: 0 edit / view

Comments

Post a Comment

*
* (not displayed)

*

* - required field

Share
Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley