Cranberry Pumpkin Seed Quinoa Salad

Prep Time: 10

Cook Time: 2

Total Time: 12

Servings: servings

Course: Lunch-To-Go

Author: Heather Nicholds

This is a simple salad, but so fresh and tasty! You could make endless variations on this theme, with whatever dried fruit and nut or seed you want.

Ingredients

1 1/2 cups quinoa
1 3/4 cups water
pinch sea salt
1/3 cup dried cranberries, goji berries, or chopped dried apricots
1/4 red onion, finely chopped, soaked in water and drained
1/3 cup pumpkin seeds, or shelled pistachios
2 Tbsp lime juice, or orange juice
olive oil, for drizzling, optional

Instructions

Stovetop: Put the quinoa with 3 cups water in a pot, bring to a boil, then cover and simmer for 20 minutes.
Electric pressure cooker: combine the quinoa, water, and salt. Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 2 minutes. When the cook time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure, being careful not to get your fingers or face near the steam release. Once all the pressure has released, carefully unlock and remove the lid.
While the quinoa is hot, stir in the drained onion, cranberries, pumpkin seeds, and lime juice. Taste and season with salt and pepper, then add a drizzle of olive oil, if you like. Serve warm or chilled.

Notes

Preparation tip: Soaking the onion in water helps soften its bite. If you don’t like raw red onion, substitute chopped scallions, which have a milder onion flavor.

Nutrition