Quinoa Salad with Dried Fruit and Nuts

Quinoa Salad with Dried Fruit and Nuts

65
NATALIE17 0

"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

2 h servings 221 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

65
  1. 83 Ratings

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Most helpful positive review

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 cranberri...

Most helpful critical review

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 alm...

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 cranberri...

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...

The recipe is very good and so versatile.

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 wo...

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

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.

WOAH BABY this is yummy! I love quinoa and am always looking for new ways to prepare it. Instead of raisins I added chopped dried apricots and toasted sunflower seeds/walnuts instead of pecans. ...

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....

Very interesting combination of flavors. I used more cilantro and extra pecans and celery for crunch. I followed others advice and used half of the sesame oil and it was plenty. My vegetarian hu...