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 greens such as spinach and arugula
- 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. freshly squeezed lemon juice
- 2 cloves garlic minced
- 1 Tbsp. 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.