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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.8
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.8 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 7.0 g
  • Protein: 5.5 g

View full nutritional breakdown of Quinoa Cranberry Salad calories by ingredient
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Quinoa Cranberry Salad

Submitted by: JLROLLINS

Introduction

Delicous Salad - Great for Picnics Delicous Salad - Great for Picnics
Number of Servings: 8

Ingredients

    3 cups water
    1 1/2 cups quinoa
    1 clove garlic
    1 TBSP lemon juice
    2 TBSP olive oil
    2 TBSP balsamic vinegar
    1 1/2 cups dried cranberries (craisins)
    1 cup diced celery
    1/4 cup sunflower seeds
    1 TBSP rosemary


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Directions

Boil water and add quinoa; simmer until most water is absorbed (about 15 minutes).

Add the garlic, lemon and salt to taste to the cooking water while quinoa is simmering.

Remove quinoa from the heat, and stir in the oil and vinegar.

Toss the quinoa with the celery, cranberries, sunflower seeds, and rosemary.

Chill until ready to serve. Keeps several days in the fridge, and works great for picnics.

Makes 8 hearty 3/4 c. servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JLROLLINS.






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Member Ratings For This Recipe

  • I made this for a picnic for fourth of july and got many compliments. It is delicious, the only thing I don't like about it is if you eat too much the balsalmic vinegar irritated my tongue! But it was so yummy. Definitely making again. - 7/4/12

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  • Easy & delicious! I added the oil/vinegar/lime juice (didn't have lemon)/rosemary to the quinoa when it was cooked (added only garlic during cooking). Once the quinoa mixture cooled, I added the other ingredients. Didn't have sunflower seeds, so added sesame seeds instead. - 5/5/12

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  • Very good salad...would definitely make again. I substituted chopped walnuts for the sunflower seeds. - 3/17/12

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  • Makes a great summer (or warm spring) breakfast or lunch! - 4/3/11

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  • I've made this several times this summer and everyone who tastes it asks for the recipe. It's a keeper. - 8/24/08

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  • This was a hit on Easter Sunday. I'll be making this again! - 3/24/08

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