Top | Danielle Turner

Quick Quinoa Salad

(recipe, Danielle Turner)

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  1. 1½ cups quinoa, rinsed and drained
  2. 3 cups water
  3. 4 Tbsp. apple-cider vinegar
  4. ⅓ cup olive oil
  5. 1 cup shredded carrots
  6. 1 medium red bell pepper, diced
  7. ¾ cup dried cranberries
  8. 1 cup chopped walnuts
  9. 1 medium shallot, thinly sliced
  10. 1 Tbsp. chopped fresh mint
  11. ¼ tsp. salt
  12. Pinch ground black pepper


  1. In a medium pot over medium-high heat, bring quinoa and water to a boil. Reduce heat to simmer and cover. Cook until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat; transfer quinoa to a large bowl and set aside to cool.
  2. In a separate bowl, whisk together apple-cider vinegar and olive oil until emulsified.
  3. Once quinoa is cool, stir in carrots, red bell pepper, cranberries, walnuts, and shallot. Add mint and vinegar-and-oil mixture, tossing until salad is evenly coated. Season to taste with salt and pepper.