Quinoa continues to gain in popularity. It is naturally gluten-free and it is a complete protein, making it a good alternative for those with gluten allergies & for non-meat eaters specifically and for everyone in general. With my last quinoa recipe post in June, I had a slew of positive feedback and requests for more recipes using it. So, here’s another quinoa salad recipe for all those who wanted more! And stay tuned for the fall-inspired one coming up in September!
This one features parsley along with the quinoa and is accented with pine nuts and dried cranberries. The combination makes for a lighter meal that is both tasty and filling. The parsley and cranberries also give it great color. Plus there is toasty, nutty goodness and a bit of crunch from the pine nuts. This is the perfect dish for a light lunch or dinner, a great accompaniment for a grilled meal, portability for a picnic, do-ahead easy for a potluck . . .
Parsley, Cranberry & Pine Nut Quinoa Salad
Parsley, Cranberry, & Pine Nut Quinoa Salad (adapted from cookinglight.com) Yields 4 2/3-cup servings
Ingredients:
- 1 cup chicken broth
- 1/2 cup uncooked quinoa
- 3/4 cup fresh parsley leaves
- 1/2 cup thinly sliced celery
- 1/2 cup thinly sliced green onions
- 1/2 cup cranberries
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts
Directions:
Start by toasting the pine nuts in a small, dry skillet over medium heat. Toast them for about 5 minutes, shaking the pan often for even browning. Remove the pine nuts from the heat and allow them to cool.
Bring the broth and quinoa to a boil in a medium saucepan. Cover the pot, reduce the heat, and simmer the quinoa for 20 minutes or until the liquid is absorbed. Spoon it into a large bowl and fluff it with a fork. Add the parsley, celery, onions, and cranberries.
Assemble the salad.
Whisk the lemon juice, olive oil, honey, salt, and black pepper together.
Whisk up the dressing.
Add the dressing to the quinoa mixture, tossing it well.
Add the dressing to the salad.
Top the salad with the pine nuts just before serving. Serve at room temperature or chilled.
Completely delicious!
Summer is the perfect time for lighter yet filling salads! ~Linda
Parsley, Cranberry, & Pine Nut Quinoa Salad (adapted from cookinglight.com) Yields 4 2/3-cup servings
Ingredients:
- 1 cup chicken broth
- 1/2 cup uncooked quinoa
- 3/4 cup fresh parsley leaves
- 1/2 cup thinly sliced celery
- 1/2 cup thinly sliced green onions
- 1/2 cup cranberries
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts
Directions:
Start by toasting the pine nuts in a small, dry skillet over medium heat. Toast them for about 5 minutes, shaking the pan often for even browning. Remove the pine nuts from the heat and allow them to cool.
Bring the water and quinoa to a boil in a medium saucepan. Cover the pot, reduce the heat, and simmer the quinoa for 20 minutes or until the liquid is absorbed. Spoon it into a large bowl and fluff it with a fork. Add the parsley, celery, onions, and cranberries.
Whisk the lemon juice, olive oil, honey, salt, and black pepper together. Add the dressing to the quinoa mixture, tossing it well. Top the salad with the pine nuts just before serving. Serve at room temperature or chilled.