Recipe

Quinoa Salad with Cranberries

developed by Church Health Center Wellness

Parsley, lemon juice and cranberries make for a light but flavorful salad! Don’t be tricked by the low amount of calories—this dish is very filling! Pair it with baked fish for dinner or eat it as your main course for a healthful lunch. Quinoa is a perfect protein and is gluten free, so it’s a great option for those with dietary restrictions!

Prep Time: 10 minutes
Total Time: 10 minutes
Makes 6 servings
Serving Size: about ¾ cup
Nutrition Facts (per serving): Calories: 225; Total Fat: 12 g; Saturated Fat: 1 g; Sodium: 35 mg; Carbohydrate: 27 g; Fiber: 4 g; Protein: 5 g

Ingredients:

  • 2 cups cooked quinoa
  • ½ cup walnuts, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons red onion, finely chopped
  • ⅔ cup dried cranberries
  • ½ cup flat-leaf parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Dash of sea salt
  • ¼ teaspoon ground black pepper

Directions:

  1. Heat a small skillet over medium heat. Add walnuts and toast for 3 minutes, stirring occasionally.
  2. In a medium-sized bowl combine all ingredients. Stir well. Cover and chill until ready to serve.

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