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I don’t know about you but I’m a huge fan of whipping up a quinoa salad for my clients. There’s just something about them that gets me every time.
I am not, however, a fan of quinoa soaked in oil and butter. Or with three cups of oil in it, like how they make it in some restaurants.
Last week I knew I wanted to develop a new recipe for a light quinoa salad but I wasn’t quite sure what it was going to end up looking like in the end. Originally I thought it might be savory but once I spotted some dried cranberries and lemon – it turned into a sweet lil’ dish. And I realized it was a much healthier quinoa dish than anything you’d get when eating out.
Hence, this quinoa salad was born. It tastes like a creamy cranberry dessert in a bowl with a whole lotta protein. Yes, believe me. It does. A little less sweet than a dessert, making it the perfect vehicle for your lunchtime or evening munchies.
I guess I have a lil’ bit of a habit of creating salads… but what can I say?
They’re just so darn good.
And this one is by far another big ol’ winner in a bowl.
So, get your fork out and get your salad on, people.
O, and one more thing. This Caesar Dressing is going to ROCK YOUR WORLD.
- 1 cup uncooked quinoa
- 1/4 cup dried cranberries
- 2 scallions finely chopped
- 2 cups mixed salad greens
- 1/4 cup cashews
- 1/8 cup pine nuts
- 2 tsp. white miso paste
- 1/4 tsp. agave nectar
- 1/2 cup water
- 3 Tbsp. fresh lemon juice
- 2 cloves garlic minced
- 1 Tbsp. fresh lemon zest
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
Cook quinoa according to directions.
Meanwhile, combine all dressing ingredients in a blender; process until smooth. Add more water, if necessary.
In a large serving bowl, combine cooked quinoa, dried cranberries, scallions and mixed greens; gently toss with Caesar dressing to coat.
Share your thoughts
Hi! Just stumbled on your blog and I love it. God bless you for educating people on how to eat (truly) healthy. I am allergic to cashews and pine nuts could I use Raw peanut butter and how mush do I use??
Thank you so much Sahirah; great to hear from you!!! Yes you can surely use raw peanut butter; use 2 Tbsp. and enjoy!!!
Amie, I made this dressing tonight and it was fabulous…so unique for my dairy-free palate :-). I added it to a finely chopped baby kale salmon salad with cucumbers, roasted almonds, kalamata olives, red peppers, artichokes, shallots. It was delicious. The olives may have clashed a bit. Thank you for posting!
SO happy to hear that Nicole; yea! Have a wonderful night and thank you so much. So glad you had a lovely dinner! I always LOVE hearing from my readers when they make my recipes; thank you for sharing!
looks amazing! I know we would all love this in my house! The calories are a lot though! Is there a way to tone down the calories? Joan
I’d like to try this – but I’m on a low carb vegetarian diet. I’ll have to figure out the nutritional data first.
Thanks Cyndy; so nice to hear from you. All the nutritional information is at the bottom of each recipe. Let me know if you don’t see it and I can send it to you directly. Have a great night!
Yet another lovely quinoa recipe! You’re always thinking of creative ways to use my favorite little superfood. I love it! Keep ’em coming 🙂 xo!
Thanks Alyssa; hope you enjoy it. Have a great afternoon!
This looks so festive and healthy I could eat the whole bowl. Beautiful pics and recipe. Pinning & making this soon 🙂 !
Thanks Sue; have a great afternoon!