Yes, another quinoa salad. Once I start making them I just can’t stop. This one is so tasty. I followed my simple formula for quinoa salad making and it worked like a charm. This time I used dried cranberries for an antioxidant boost and instead of a nut or seed, I added my freshly sprouted mung beans for the crunch. It’s so light and refreshing, this batch did not last long!
If you’re thinking right now, I wish I liked quinoa – it might be how you’re cooking it. I wasn’t a huge fan of quinoa until I started cooking it correctly and eating it cold as a salad. The trick is to use less water and add some lemon zest while it’s simmering. Many recipes will call for 1 cup of quinoa to 2 cups of water. In my opinion, this gives you a mushy result. If you use 1 1/2 cups of water to 1 cup quinoa you get a nice firm texture to your quinoa and no mush. And the lemon zest adds a great fresh flavor.
My other trick for making a mouthwatering quinoa salad is to chop up all the vegetable add-ins very small. This allows you to get all the different flavors in every bite.
This hearty, nutrient-dense quinoa salad is the perfect way to enjoy spring veggies.
Chopped Quinoa Salad with Cranberries
- 1.5 cups water
- pinch of salt
- zest of one lemon
- 1/2 lemon juiced
- 1 cup quinoa rinsed
- 1 cup dried cranberries
- 1 cup shredded carrots chopped into small pieces
- 1 big handful sprouts
- 1 zucchini chopped into small pieces
- 1 big handful arugula chopped into small pieces
- 3 tbsp fresh cilantro chopped
- 3 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tbsp white balsamic vinegar or white wine vinegar
- salt and pepper to taste
In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 16 minutes).
Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
To the bowl of quinoa, add cranberries, carrots, zucchini, arugula, scallions, cilantro, lemon zest and sprouts. Stir to combine.
In a small jar with a lid, add lime juice, lemon juice, vinegar, oil, salt and pepper. Shake until well blended.
Pour dressing over quinoa and toss to coat evenly. Serve cold or room temperature.