Charlotte Veggie

Fruit & Nut Quinoa Salad

Including fruits, veggies, nuts, and the complete protein powerhouse seed known as quinoa, this salad can be served as the main attraction, lunch box feature, or enhancing side.

IMG_5507

I made this recipe as part of my Sunday weekly meal prep. I don’t always accomplish meal prep but school starting back up tomorrow put me in the mood!

IMG_5506

A change from my usual quinoa salad which contains more traditional salad vegetables, this one was more simple yet just as satisfying. I can imagine eating it for breakfast, snack, lunch, or as a side with dinner.

IMG_5510

I had this for dinner post-vacation with rice crackers and Cool And Creamy Chickpea Salad – click for that recipe here!

IMG_5514

For a hot dish, check out my Quinoa Primavera Puttanesca here.

Fruit & Nut Quinoa Salad

Charlotte Veggie

GF, GRF, DF

6 servings

 

Ingredients:

1 cup dry quinoa

2 cups water

1 tsp coconut oil

2 tbsp olive oil

2 tbsp apple cider vinegar

3 stalks celery, rinsed, ends cut off, and finely diced

2 tbsp finely diced red onion

2 tbsp slivered almonds (could also use other nuts or seeds i.e. pine nuts, hemp seeds)

2 tbsp dried cranberries

1/2 tsp sea salt

Freshly ground black pepper to taste

 

Directions:

Cooking quinoa: Rinse quinoa and drain. Heat coconut oil in a pot over medium heat for a minute. Add in quinoa, stir to coat with the oil, and allow to toast for a minute. Add in the water, bring to a boil, then cover with a lid, turn heat down, and simmer for 15 minutes. Uncover, fluff with a fork, and put in a wide bowl to cool.

Once cooled to room temperature, stir in remaining ingredients.

Refrigerate up to one week.

IMG_5513

 

Random side note: These are the olives that converted me into an olive eater!

Recent Posts…

Stacked Roasted Sweet Potato Enchilada Pie

Stacked Roasted Sweet Potato Enchilada Pie

Oh enchilada pie, where have you been all my life? Actually I attempted stacked enchiladas once but because I used a large 9×12 dish so everything was too spread out with only one layer of filling. A thicker, layered pie is essential. Two things we loved most: 1. I did NOT miss rolling up each individual [...]

{ 2 comments }
Zucchini Spaghetti

Zucchini Spaghetti

Zoodles (zucchini “noodles”) have made me a believer. More than whole wheat penne. More than brown rice rotini. More than black bean spaghetti. More than quinoa corn macaroni. More than spaghetti squash for sure. About as much as red lentil fusilli but that’s a different post. And they are quicker than quick. Now I don’t want to [...]

{ 0 comments }
Holiday Edition: Broccoli Leek Pie (Gluten & Dairy Free!)

Holiday Edition: Broccoli Leek Pie (Gluten & Dairy Free!)

Give me any vegetable baked into a pie and I’m there!  With the few ingredients most pie crusts call for, I know that they are pretty simple when it comes down to it but this one is even easier. No rolling on the counter while meticulously making sure that your butter stays cold and and your [...]

{ 2 comments }