Gluten Free Cranberry Almond Quinoa Salad Recipes

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CRANBERRY ALMOND QUINOA (OR COUSCOUS) SALAD



Cranberry Almond Quinoa (Or Couscous) Salad image

I got the original recipe from the TV show "Weighing In." I modified it to accomodate my pantry and my allergies. I have tried to indicate the different combinations I've tried and enjoyed.

Provided by MarissaB

Categories     Grains

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup quinoa (may substitute couscous)
1 cup dried cranberries (also try dried blueberries, or dried cherries, or a combination)
1 cup frozen green beans, defrosted (may use fresh)
1/4 cup almonds, chopped (may also use pecans, walnuts, or a combination)
1/4 cup green onion, sliced
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine the quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed. (If using couscous, simply prepare according to directions on package.).
  • In a medium bowl, combine cooked quinoa (or couscous), dried berries, green beans, nuts, and green onions until well mixed.
  • In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa/couscous mixture. Toss until well blended. Season with salt and pepper, to taste.
  • Chill in the refrigerator for at least 30 minutes before serving.

Nutrition Facts : Calories 188.2, Fat 8.1, SaturatedFat 0.9, Sodium 222.7, Carbohydrate 25, Fiber 3.9, Sugar 1.3, Protein 5.6

GLUTEN-FREE CRANBERRY-ALMOND QUINOA SALAD



Gluten-Free Cranberry-Almond Quinoa Salad image

© 2014 Turner Broadcasting System, Inc. All rights reserved. This salad has it all: it's tasty, nutritious and satisfying. It even tastes better after a night in the fridge! Quinoa, the base of this salad, is a superfood that is naturally gluten free and contains all of the essential amino acids. This recipe dresses quinoa up with dried cranberries, almonds and refreshing mint. For a twist, try subbing in cooked couscous, bulgur, millet or farro.

Provided by Turner Broadcasting

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
3 1/2 teaspoons fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup dried cranberries
1 cup uncooked quinoa
1 cup scallion, sliced into 1/4-inch rings
3/4 cup sliced blanched almond
3 tablespoons fresh mint leaves, cut into chiffonade

Steps:

  • For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
  • For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
  • Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.

Nutrition Facts : Calories 454.5, Fat 30.4, SaturatedFat 3.2, Sodium 303, Carbohydrate 36.9, Fiber 7, Sugar 3.2, Protein 12.4

GLUTEN FREE QUINOA SALAD



Gluten Free Quinoa Salad image

A recipe me and my mom made up as we went when we first got into eating quinoa. With different variations you can make it vegetarian as well.

Provided by Maeleigh

Categories     Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup quinoa, rinses and drained
2 cups water or 2 cups vegetable stock, can be used as well
1 cucumber, seeded and diced
1 lemon
2 tablespoons olive oil
salt
pepper
tomatoes (to garnish)

Steps:

  • First rinse and drain the Quinoa till the water runs clear to prevent a bitter taste in the finished product.
  • Place the Quinoa in a medium sauce pot with the 2 cups or chicken stock, water or vegetable stock can be uses as well to make this vegetarian.
  • Bring the Quinoa to a boil and then reduce to a simmer with the lid on.
  • Simmer for around 20 minutes until the Quinoa germ is visible, The grain will be slightly chewy but not overly so. Time could vary depending on your stove and your brand of Quinoa some take less time while others take more. The water will be mostly if not completely absorbed when the Quinoa is done.
  • Set the Quinoa aside when it's done to let it cool. Seed and then chop the cucumber and chop some tomato as well to garnish.
  • Once the Quinoa is cooled add the cucumber as well as the olive oil. Use a zester to zest the lemon and then juice the lemon. Depending on the size of the lemon you may only need half the lemon.
  • Add the salt and pepper to taste and mix the Quinoa together. Serve chilled with a garnish of tomato.
  • It's not listed in the recipe but you may toast some pine nuts and add them as well. I omit them from this recipe because I'm allergic but my mother likes them in it.

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