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.