Good Earth Cranberry Quinoa Salad
November 9, 2022|
0 minute read
Dried cranberries and lemon zest add a touch of holiday brightness to this hearty quinoa salad. This dish can be made in advance and stored in the refrigerator for an easy side dish, or a simple lunch during the busy holiday season.
1 cup organic quinoa
2 cups water
½ cup organic celery, thinly sliced
½ cup organic carrot, diced
½ cup organic dried cranberries
4 tbsps. organic italian parsley, chopped
4 tbsps. organic mint, chopped
4 tbsps. organic green onion, chopped
⅓ cup organic olive oil
Zest of 1 lemon
⅓ tsp. organic black pepper
⅓ tsp. salt
¾ tsps. lemon juice (about 1⁄2 lemon)
Rinse quinoa thoroughly. Mix the quinoa and water in a small pot, bring to a boil, and reduce heat to a gentle simmer. Cook for 10-15 minutes, or until all the liquid is absorbed. Fluff quinoa with a fork, and set it aside to cool completely.
Mix quinoa, celery, carrot, cranberries, parsley, mint, and green onion in a large bowl.
Whisk lemon zest, olive oil, peppers, salt, and lemon juice until combined. Pour over quinoa mixture and toss.