Warm Colorful Quinoa Salad | Cook for Your Life
Warm Colorful Quinoa Salad - Cook For Your Life- anti-cancer recipes

Warm Colorful Quinoa Salad

5
Rated 5 out of 5
5 out of 5 stars (based on 11 reviews)
Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 15 ingredients

The cranberries and nuts make this Warm Colorful Quinoa Salad a great-tasting, healthy side for the holidays — and for any other time, too. Quinoa is one of the few grains that can boast being...

Ingredients

  • 2 cups quinoa, rinsed well in a fine sieve
  • 2 tablespoons olive oil, divided
  • 3 tablespoons finely chopped Italian parsley, plus 1 sprig
  • 1 ½ tablespoons finely chopped cilantro, plus 1 sprig
  • 4 scallions, white parts finely chopped, green tops reserved
  • 4 cups water or stock
  • 3 medium shallots, finely chopped
  • 2 small orange peppers, cut into a fine dice
  • 3 medium carrots, cut into a fine dice
  • 1 small fennel bulb, cut into a fine dice
  • 1 teaspoon ground cumin
  • Grated peel of 1 small lemon
  • ½ cup dried cranberries, soaked in hot water to plump
  • ½ cup chopped pecans
  • Sea salt, to taste
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

398 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

8 g

Carbohydrates

59 g

Sugar

13 g

Fiber

9 g

Protein

11 g

Sodium

54 mg

*per serving

Directions

  1. Put the quinoa, parsley, cilantro sprigs, and scallion tops into a saucepan with a lid. Add the water and 1 tablespoon of the olive oil. Bring to a boil. Cover, turn the heat to low and simmer for 20 minutes. Take off the heat and set aside, covered, until you are ready to use it.2. While the quinoa is cooking, heat the remaining olive oil in a large sauté pan over a medium flame. Add the shallots and gently sauté for 2-3 minutes, until they start to soften. Add the peppers, carrots, and fennel, and cook for another 2-3 minutes, until they, too, start to soften.
  2. Remove the cover from the vegetables. Turn up the flame to medium-high and add the ground cumin. Stir for a minute, then add the chopped scallions, ⅓ of the parsley and cilantro, and all the lemon zest. Stir to mix well and cook for a minute to blend the flavors
  3. Add the cranberries and the chopped nuts and mix well. Just before serving, add the remaining herbs and mix to heat through for a minute. Serve immediately.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Tags:

Reviews & Comments

No reviews yet.

Leave a Review or Comment

Your review has successfully been submitted. Our moderators will post once they have reviewed it.
​

Please Login

In order to post your review, we ask that you please login or sign up!

Related Recipes

Salmon Pasta Salad Recipe Image

Salmon Pasta Salad
20 min prep
Rated 5 out of 5
Arugula & Jicama Salad Recipe Image

Arugula & Jicama Salad
15 min prep
Rated 4 out of 5
Broccoli Salad with Almond Vinaigrette Recipe Image

Broccoli Salad with Almond Vinaigrette
15 min prep
Rated 4 out of 5
Waldorf-Style Chicken Salad Recipe Image

Waldorf-Style Chicken Salad
20 min prep
Rated 4 out of 5
Red Pepper Panzanella Recipe Image

Red Pepper Panzanella
20 min prep
Rated 5 out of 5
Millet Tabbouleh Recipe Image

Millet Tabbouleh
20 min prep
Rated 4 out of 5
Shredded Parsnip & Carrot Pesto Slaw Recipe Image

Shredded Parsnip & Carrot Pesto Slaw
30 min prep
Rated 4.4 out of 5
Lentil & Avocado Salad Recipe Image

Lentil & Avocado Salad
30 min prep
Rated 5 out of 5

Search