Quinoa Salad with Berries and Candied Nuts

This Berry and Nuts Quinoa Salad is a light and fresh lunch or side salad, yet it has plenty of protein from quinoa and nuts. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. But the cinnamon toasted nuts will take this dish to the next level.

Course Salad, Side Dish

Cuisine Dairy-free, Egg-free, Gluten-free, International, Raw vegan, Soy-free, Vegan, Vegetarian

Keyword berries and nuts, berry quinoa salad, quinoa salad

Prep Time 10

Total Time 10

Servings bowls

Calories 623kcal

Author Jenn Sebestyen (Veggie Inspired)

Ingredients

Quinoa

1 cup Quinoa 173 g
1 ¼ cups Water 3 dl

Cinnamon Toasted Pecans

1 cup Pecans or walnuts (halves) 110 g
1 ½ Tbsp Maple syrup 30 g
1 Tbsp Coconut sugar
1 tsp Coconut oil
½ tsp Cinnamon
pinch Salt

Salad

6 cups Mixed baby salad greens 330 g
2 cups Fresh mixed berries (blueberries, blackberries, raspberries, strawberries, etc.)

Maple Dijon Vinaigrette

½ cup Extra-virgin olive oil
3 Tbsp Dijon mustard -> gluten-free mustard brands
2 Tbsp Maple syrup
2 Tbsp Apple cider vinegar -> gluten-free vinegar brands
½ tsp Salt

Instructions

Cooking quinoa

Combine the quinoa and water in a small pot and bring to a boil.
Cover, reduce the heat to medium-low and simmer for 12 to 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.

Toasting pecans

Line a large plate with parchment paper and set aside.
In a small bowl, whisk together the maple syrup, sugar, cinnamon, and salt.
Add the pecans and stir to coat evenly.
Heat the coconut oil in a non-stick skillet or frying pan over medium heat.
Pour the pecans in the skillet, spreading them out in an even layer.
Cook for 4 to 5 minutes, stirring frequently until toasted. Nuts can burn quickly, so don’t walk away at this point!
You’ll know the pecans are done when you start to smell them.
Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool.

Making Maple Dijon Vinaigrette

In a small bowl, whisk together all the ingredients until smooth.

Assemble your salad

Combine the mixed baby greens, mixed berries, cooked quinoa, and toasted pecans in a large salad bowl. Mix well.
To serve, divide among 4 bowls and drizzle with the Maple Dijon Vinaigrette.

Notes

Our review of Jenn Sebestyen's Meatless Monday Family Cookbook was written above the recipe card.

⇒ Buy The Meatless Monday Family Cookbook on Amazon now, and start eating the rainbow!

Nutrition