Tasty Recipes Quinoa and Hazelnut Salad

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Quinoa and Hazelnut Salad

"I adapted this recipe from a Beans, Grains and Lentils class I attended about 20 years ago. It is a favorite of mine with great flavor. Quinoa is a nutritional powerhouse. It is high in protein, magnesium, and iron as well as a good source of calcium. Quinoa is gluten free, easy to digest, and a complete protein."

Ingredients :

  • Vinaigrette:
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons olive oil
  • 3 green onions, sliced
  • 4 teaspoons freshly squeezed lemon juice
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon fennel seed
  • salt to taste
  • 3 cups water
  • 1 1/2 cups quinoa, rinsed and drained
  • 1/2 cup hazelnuts
  • 5 tablespoons sweetened dried cranberries
  • 1 apple, cored and chopped

Instructions :

Prep : 15M Cook : 6M Ready in : 40M
  • Blend orange juice, olive oil, green onion, lemon juice, chives, cilantro, parsley, balsamic vinegar, fennel seed, and salt together in a blender until dressing is smooth.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts out on a baking sheet.
  • Roast hazelnuts in the preheated oven until toasted and fragrant, 7 to 10 minutes. Pour nuts onto a clean towel and rub to remove skins; roughly chop hazelnuts and discard skins.
  • Combine quinoa and cranberries in a large bowl; pour dressing over the top and toss to coat. Stir apple and hazelnuts into quinoa mixture just before serving. Season with salt.

Notes :

  • I like to mix the herbs into the salad directly instead of adding in the vinaigrette but both ways are good.
  • I recommend using freshly squeezed orange and lemon juices for best flavor.

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