Quinoa Salad with Cranberry Vinaigrette

Prep Time: 20 minutes

Cook Time: 5 minutes

Serving: 6-8 people

A Word From The Cook

“The Cranberry Vinaigrette and the Candied Walnuts make this a ‘to die for’ dish.”


  • 1 Cup Quinoa
  • 2 1/2 Cups Vegetable Stock
  • 1 Cup Grape tomatoes (1/2’ved or 1/4’tered)
  • 1 Cup diced English Cucumber
  • 1 Bunch Green Onions (sliced)
  • 1/2 Cup Cranberries (dried)
  • 1 Cup Salad Greens (a good mix of lettuces and micro greens)
  • 2 Cups Candied Walnuts
  • 2 Cups Cranberry Vinaigrette


  1. Rinse and drain the Quinoa in cold water.
  2. Bring the vegetable stock and Quinoa to a boil in a medium pan.   Once boiling, reduce heat to medium/low and leave the lid ajar, cook for another  5 minutes.
  3. Add the cranberries, stir to mix and cook for an additional 5 minutes
  4. Remove from heat, fluff with a fork, season with salt and pepper (to taste)
  5. Set aside to cool to room temperature.
  6. Add the remaining ingredients (tomatoes, cucumber, green onions and greens)
  7. Mix well adding the Candied Walnuts and Cranberry Vinaigrette
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