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.
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!
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.
I had this for dinner post-vacation with rice crackers and Cool And Creamy Chickpea Salad – click for that recipe here!
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.
Random side note: These are the olives that converted me into an olive eater!
