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!

{ 0 comments… add one }

Leave a Comment

Recent Posts…

Stove Top or Slow Cooker: Tuscan White Bean & Swiss Chard Soup Two Ways

Stove Top or Slow Cooker: Tuscan White Bean & Swiss Chard Soup Two Ways

I hope everyone is having a good holiday season enjoying good food, family, and friends! Pictured above is our Christmas Day dinner: Tuscan White Bean & Swiss Chard soup, decadent truffle macaroni and cheese, maple pecan Brussels sprouts, and a kale pomegranate garden salad. Over the last month, I have been trying really hard to focus on [...]

{ 3 comments }
Thanksgiving Edition: Dijon Rubbed Garlicky Roasted Whole Cauliflower

Thanksgiving Edition: Dijon Rubbed Garlicky Roasted Whole Cauliflower

Feast your eyes and carve into this beauty. There is something grand and elegant about an entire head of cauliflower golden and speckled. Carving into it is fun too! The cauliflower absorbs the herbs, olive oil, and spices well making every bite delicious. Although it is baked for over an hour at high heat, it [...]

{ 4 comments }
Festive Savory Holiday Tart Featured on FOX & You Have To Laugh At Yourself

Festive Savory Holiday Tart Featured on FOX & You Have To Laugh At Yourself

This has been a fun and fulfilling food week! Yesterday, I had to plan, shop for, and make a holiday themed dish for Fox’s Good Day Charlotte show as well the event I mention towards the end of this post. They have a segment called “What’s Your Dish?” and it requires bringing in all of [...]

{ 1 comment }
Charlotte Veggie