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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 minutes
Total Time 10 minutes
Servings 4 bowls
Calories 623kcal

Ingredients

Quinoa

  • 1 cup Quinoa 173 g
  • 1 1/4 cups Water 3 dl

Cinnamon Toasted Pecans

Salad

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

Maple Dijon Vinaigrette

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

Used with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.
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

Serving: 1bowl | Calories: 623kcal | Carbohydrates: 42g | Protein: 8.6g | Fat: 49g | Saturated Fat: 5.9g | Polyunsaturated Fat: 9.9g | Monounsaturated Fat: 31.5g | Sodium: 828mg | Potassium: 792mg | Fiber: 8.9g | Sugar: 20.6g | Vitamin A: 6181IU | Vitamin C: 29.4mg | Calcium: 385mg | Iron: 4.4mg