Festive Quinoa Salad
Fresh ingredients like cucumber and mint join hearty quinoa, tart cranberries and crunchy almonds for an energizing colorful combination.  I think you’ll think this is one of  the best quinoa salad recipes and a great vegetarian quinoa salad recipe option.
Servings
5(1 cup) servings
Servings
5(1 cup) servings
Ingredients
  • 1cup quinoarinsed and drained well
  • 2cups water
  • 1/4cup white balsamic vinegar
  • 3tablespoons lime juice
  • 1tablespoon olive oil
  • 1tablespoon dijon mustard
  • 1/4teaspoon dried Italian seasoning
  • 1 1/2cups diced peeled cucumber
  • 1/2cup chopped red onion
  • 1/4cup coarsely chopped almondstoasted
  • 1/4cup dried cranberries
  • 2tablespoons chopped fresh mint
  • salt and pepper to taste
Instructions
  1. In medium pot, combine quinoa and water. Bring to boil, cover, and reduce heat. Simmer 10-15 minutes. Cool

  2. In small bowl, whisk together white balsamic vinegar, lime juice, olive oil, mustard, and Italian seasoning; set aside.

  3. In large bowl, combine quinoa, cucumber, onion, almonds, cranberries and mint. Pour dressing over quinoa mixture, tossing gently. Season to taste.
Recipe Notes

Per Serving: Calories 225, Calories from Fat 29%, Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 72mg, Carbohydrates 34g, Dietary Fiber 4g, Total Sugars 10g, Protein 7g, Dietary Exchanges: 2 starch, 1/2 fruit, 1 fat