Quinoa Winter Salad

Dairy-Free

Gluten-Free

Nut-Free

Vegan

Vegetarian

Served over supergreens like baby kale, spinach and beet greens, this hearty salad makes a fresh and flavorful meal. Try dried cherries, blueberries or diced dried apricots in place of the cranberries; substitute toasted pecans, almonds or walnuts for the pumpkin seeds.

By Karen Olson | Experience Life

Makes
Prep Time
Cook Time

Ingredients
Directions

Ingredients

Directions

Nutritional information

Makes | four servings

1 cup multicolored quinoa, cooked
2 cups roasted squash cubes
2 stalks celery, chopped
3 green onions, minced
1/2 cup toasted pumpkin seeds
1/2 cup dried cranberries
1 tbs. fresh sage, minced (or 1 tsp. dried)
Zest and juice of one orange
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste

Directions

Let quinoa cool to room temperature, then toss all ingredients together in a large bowl.
Adjust the seasonings to taste.

By Karen Olson

Karen Olson is a Minneapolis-based writer and editor.

Salads

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