Printable Recipe

3½ cups water
1½ cups quinoa
1 bunch green onions, sliced
1 cup dried cranberries
½ cup chopped cilantro
2 stalks celery, finely diced
¾ cup chopped toasted pecans or walnuts
¼ cup olive oil
¼ cup lemon juice
¼ cup rice vinegar
½ teaspoon salt
¼ teaspoon pepper

     Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover.  Cook until liquid has been absorbed, about 15 minutes.  Allow to cool for 10-15 minutes then transfer to a large bowl. 
     Add remaining ingredients to the bowl.  Stir to combine.
     Served chilled or at room temperature.

Serves 8-10

Based on a recipe from Rachael Ray.

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Vicki V     |99.6.231.xxx |2011-06-10 00:02:00 I have all the ingredients for this in-house, so it's on tonight's menu! Thanks! Reply | Quote 0   0

Carol   |97.100.182.xxx |2011-06-10 02:35:17 Awesome! Hope you like it! Reply | Quote 0   0

angie     |50.40.236.xxx |2011-06-10 02:42:19 I love recipes like this packed with goodness and good taste come see what I shared at http://shopannies.blogspot.com Reply | Quote 0   0

Miz Helen     |76.6.83.xxx |2011-06-10 08:27:21 Hi Carol, Your Quinoa Cranberry and Nut Salad looks so good. I could eat this salad every day. Cool and refreshing for summer. Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon! Miz Helen Reply | Quote 0   0

Little Brick Ranch  - Foodie Friday     |71.194.2.xxx |2011-06-10 10:09:05 This looks wonderful!! I am so glad to have you as a new addition to the linky party! I absolutely LOVE quinoa and just about any recipe with it...this one will be no exception. Thanks for linking up to Foodie Friday. I hope to see you again next week!! Reply | Quote 0   0

KB     |219.89.34.xxx |2011-06-11 15:15:46 Looks delish. Reply | Quote 0   0

hip chick     |66.30.80.xxx |2011-06-12 07:04:38 this sounds great. I have been looking for a recipe for quinoa. I've never tried it before. Reply | Quote 0   0

Miranda     |24.98.170.xxx |2011-06-13 03:07:36 This looks so delicious! I have some barley, I wonder if this would go great with that instead of quinoa? Thanks for linking to Fat Camp Friday, see you next week! http://bit.ly/jHOrlN Reply | Quote 0   0

Carol   |97.100.182.xxx |2011-06-14 03:00:16 Thanks Miranda! Yes, I think barley or even brown rice would work fine in this recipe. Thanks for stopping by! Reply | Quote 0   0

amanda  - savory sunday     |24.77.215.xxx |2011-06-13 04:43:32 oh yum!! This looks great! Thanks for linking this up to savory sunday!! Reply | Quote 0   0

D.     |24.230.57.xxx |2011-06-13 06:25:18 This sounds scrumptious, all except the cilantro. I have never been able to acquire a taste for the stuff, and I totally can't stand the smell of fresh cilantro. It literally turns my stomach. So does turmeric or anything with a curry base. Blech. But, leaving that out shouldn't be a problem because the rest sounds great. I don't use olive oil but I will substitute avocado oil or walnut oil. Thanks for posting (even though I'm no fan of Rachel Ray) . ;->) Reply | Quote 0   0

Carol   |97.100.182.xxx |2011-06-14 03:07:08 Yeah, I know there are a lot of people who aren't fans of cilantro. Personally, I love it but I am with you on the turmeric and curry. Never could acquire a taste for that. I think parsley would work if you wanted to try that instead of the cilantro. Thanks for stopping by! Reply | Quote 0   0

Linda     |72.66.91.xxx |2011-06-16 12:58:40 That looks wonderful! I love all the ingredients, especially the cranberries. They add color, flavor, and nutrition. Thanks for participating in the salad challenge. Reply | Quote 0   0

Angie Halten     |207.148.171.xxx |2011-07-03 12:42:50 I just make a version of this salad for dinner tonight. I needed to use some ingredients up in my fridge so I added sauteed leeks, feta, and pine nuts (instead of pecans). It turned out great - the cranberries gave it a nice balance. YUM! Reply | Quote 0   0

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