Quinoa Salad with Dried Fruit and Nuts Recipe - Allrecipes.com
Quinoa Salad with Dried Fruit and Nuts Recipe
  • READY IN 2 hr

Quinoa Salad with Dried Fruit and Nuts

Recipe by  

"This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings

Directions

  1. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2008

Wow, yummy! This is the best dish I have made yet with quinoa. I reduced the quinoa to 1 c. (in 2 c. chicken stock instead of water), used balsamic vinegar instead of white, 1 c. dried cranberries instead of raisins, tobasco instead of cayenne, and added about 1/2 tsp garlic powder. I also toasted the pecans before adding them. This was fabulous - definitely a keeper.

 
Most Helpful Critical Review
Jan 08, 2013

Don't try this recipe warm. It was just ok but kinda weird. I cooked the celery and added a few portebella mushrooms to olive oil. After a few minutes I added the pecans. When the quinoa was almost done I added the raisins to it. When it was done, I added the celery mixture, sesame oil, vinegar, lemon juice, pepper and parsley to the quinoa. Let set a few minutes then ate with a piece of chicken, I will see how leftovers are tomorrow but don't recommend doing the way I did.

 
Jul 09, 2009

I love the prominent flavor the sesame oil gives to this salad. The second flavor that comes to the palate is lemon. With the crunch of the celery, nuts, and sweetness of the fruit it makes a wonderful blend of flavors and textures. I did use craisins that I chopped, and I toasted the pecans. I had the leftovers for lunch and added grilled chicken strips and fresh blueberries. Fabulous salad that is very versatile. I will make this often. Thank you for sharing!

 
Aug 13, 2012

The recipe is very good and so versatile.

 
Apr 19, 2008

I made this today to take to a potluck hosted by a friend who has celiac disease. I received lots of compliments and I really enjoyed it myself! The sesame oil makes all the difference. It would also be great to alter with different nuts, sunflower seeds, pumpkin seeds, etc. Enjoy!

 
May 05, 2008

I substituted dried cranberries for the raisins, and toasted the pecans before adding them to bring out their flavor. This was delicious!

 
Dec 23, 2008

This is a yummy salad. I omitted the sesame oil and added a bit of curry powder. I rolled it inside some butter leaf lettuce.

 
Jul 24, 2009

I used almonds instead of pecans and added dried apricots. I think almost any combination of fruit and nuts would work - so use what you like. The sesame is a dominant taste but one I enjoyed. I think the salad tastes better the next day.

 

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Nutrition

  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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