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…

Soy Delish Stir Fry Veggie Rice Bowls (GMOs & Food, Inc. too!)

Soy Delish Stir Fry Veggie Rice Bowls (GMOs & Food, Inc. too!)

Our family loves eating Asian food but we minimize dining out in general due to cost, ingredients, high sodium and sugar content. Our favorites, Chinese and Thai restaurants, often use genetically modified soy which has been treated with the Round Up. The movie Food, Inc. (please see this preview) is a mind blowing documentary about the U.S. food industry [...]

{ 0 comments }
Slow Cooker: Smoky “Meaty” African Peanut Stew

Slow Cooker: Smoky “Meaty” African Peanut Stew

I had a West African Peanut Stew at a natural foods grocery store in Denver, CO a few years ago and it was so good. I think I forgot about it because I didn’t think I would ever find it again and recreating it didn’t even occur to me. One of the best parts of [...]

{ 0 comments }
Truffle Mashed Cauliflower

Truffle Mashed Cauliflower

Mashed cauliflower and the thinner form, cauliflower puree, are on restaurant menus everywhere. In addition to being known for its anticancer properties, this cruciferous vegetable is less fibrous than broccoli and has a more mellow flavor. Cauliflower absorbs seasonings well and takes on the profile of whatever it is cooked in or with. It’s truly [...]

{ 0 comments }