Cranberry Walnut Quinoa Salad

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Simple, subtle and a superfood staple salad.


  • 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


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.

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