Quinoa and Hazelnut Salad recipe

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Ingredients

¼ cup freshly squeezed orange juice
2 tablespoons olive oil
3 green onions, sliced
4 teaspoons freshly squeezed lemon juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 teaspoon balsamic vinegar
¼ teaspoon fennel seed
salt to taste
3 cups water
1 ½ cups quinoa, rinsed and drained
½ cup hazelnuts
5 tablespoons sweetened dried cranberries
1 apple, cored and chopped

Nutrition Info

308.6 calories
carbohydrate: 39.7 g
cholesterol: : -
fat: 14 g
fiber: 5.2 g
protein: 8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 34 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend orange juice, olive oil, green onion, lemon juice, chives, cilantro, parsley, balsamic vinegar, fennel seed, and salt together in a blender until dressing is smooth.

  2. Bring water and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.

  3. Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts out on a baking sheet.

  4. Roast hazelnuts in the preheated oven until toasted and fragrant, 7 to 10 minutes. Pour nuts onto a clean towel and rub to remove skins, roughly chop hazelnuts and discard skins.

  5. Combine quinoa and cranberries in a large bowl, pour dressing over the top and toss to coat. Stir apple and hazelnuts into quinoa mixture just before serving. Season with salt.

Recipe Yield

6 servings

Recipe Note

I adapted this recipe from a Beans, Grains and Lentils class I attended about 20 years ago. It is a favorite of mine with great flavor. Quinoa is a nutritional powerhouse. It is high in protein, magnesium, and iron as well as a good source of calcium. Quinoa is gluten free, easy to digest, and a complete protein.

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