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Cranberry Quinoa Salad

This is a base recipe that can be altered to use whatever vegetables you like. The cranberries turn the quinoa (pronounced keen-wah) a pretty pink color which makes it especially nice for a holiday dish. This is a great pot luck dish since it doesn't have to be kept cold or hot. If cranberries aren't available use the Craisins (dried cranberries). Blueberries would also be a good substitute.

Ingredients

 1/4 cup fresh lemon juice
 1/4 cup red wine vinegar
 3 Tablespoons olive oil
 1/2 teaspoon salt
 3 teaspoons sugar
 1/4 teaspoon pepper
 1/2 cup chopped cranberries, fresh or frozen
 1/2 cup chopped carrot
 1 1/2 cups quinoa
 1/2 cup thinly sliced celery
 1/3 cup thinly sliced green onions
 3 Tablespoons minced fresh parsley

Directions

Prepare vinaigrette by combining first six ingredients in a small bowl and whisking until smooth. Set aside.

Cook carrots in a small amount of boiling water for a minute or two just until tender. Cook the quinoa according to package directions. For a little extra flavor save the carrot water and use it as part of the water to cook the quinoa.

Combine the remaining ingredients with the quinoa and vinaigrette and let sit at room temperature for at least 20 minutes for the flavors to fully mingle.


Serves: ?
Lemon_Juice Quinoa Cranberries Vinegar Olive_Oil Carrots Celery Green_Onions Stovetop

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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