Dugan's Kitchen

Great meals made easy!

Fall Quinoa Salad

Fall is my favorite time of year. I look forward to the cool temperatures, the beautiful colors, the crunching sound when you walk on fallen leaves, the warmth of cozy sweaters, and delicious, hearty meals. Salads never come to mind in my vision of fall. After the last tomato drops from the vine, I usually think of salad season as being over. Then I found this recipe.salad (revised)

Quinoa, considered the perfect grain, has become my go-to ingredient. It’s protein- packed and when mixed with other fall flavors, it makes a hearty, satisfying side dish (or lunch), that is as colorful as the season.

This recipe is an adaptation of one of the “Blue Zone” recipes we are hearing more and more about. The Blue Zones are areas all over the world where people live to be 100+, and their diet seems to be the primary reason they have such longevity.

This recipe makes a lot, so if you don’t like leftovers, cut it in half.

Fall Quinoa Salad

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 ½ cups quinoa, rinsed, if necessary
  • 2 green onions, diced
  • 1 large carrot, shredded
  • 1 cup frozen petite green peas, thawed
  • 1 can black beans, (about 15 oz), drained and rinsed
  • ½ cup dried cranberries
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley (do not substitute dried parsley)
  • salt and pepper to taste
  • optional: ½ cup roasted peanuts

Steps:

  1. Prepare quinoa according to package instructions; salt to taste.*
  2. While quinoa is cooking, prepare the rest of the ingredients.
  3. When cooked, transfer quinoa to your serving bowl. Stir in green onions, carrot, and peas, and set aside until it comes to room temperature.
  4. Add the beans, cranberries, oil, lemon juice and parsley (also peanuts, if you are including them).
  5. Salt and pepper to taste and toss to combine.

*Or, bring 3 cups of water to a boil in a saucepan, then add quinoa. Reduce heat, cover and simmer until the water has been absorbed; about 12 minutes.

Enjoy!

 

2 comments on “Fall Quinoa Salad

  1. WholisticallyHannah
    October 3, 2017

    This salad looks delicious!

    Like

  2. Food & Art sans blabla
    November 10, 2018

    Really nice recipe. I enjoy this kind of food. I also have a blog about healthy food from France. You should find good recipes too, I think.
    Hope to read you soon on your blog or mine.
    Jessica

    Like

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This entry was posted on October 3, 2017 by in Lunch, Side Dish, Vegetarian and tagged , .

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