I love having salads like this on hand to eat a little bit of with different meals. It’s perfect when you’re in a time crunch for dinner and can just scoop some on a plate as a side and it’s great for lunch by itself or with something like a goat cheese quesadilla (note to self: why don’t I eat more of those?!).
This salad, like my marriage, is all about opposites attracting. It’s sweet and tangy at the same time from the fig balsamic vinegar (regular balsamic will work just fine) and the fresh cranberries. And it’s soft from the cooked quinoa & black beans and crunchy from the raw peppers & celery.
I’ll let you guess who’s the sweet and who’s the soft one over here.
Yield: 4-6 servings
Cranberry Quinoa Salad
This cranberry quinoa salad is a healthy, protein packed salad great for making at the beginning of the week and having on hand for lunches & dinners.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
1 cup red quinoa
2 cups liquid (I used 1 cup water, 1 cup vegetable broth)
1 clove garlic, smashed
4 stalks celery, diced
1/2 yellow pepper, finely chopped
1/3 cup fresh cranberries, chopped
3/4 cup black beans, drained and rinsed
1/2 teaspoon coriander
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 cup parsley, chopped
salt & pepper to taste
Rinse quinoa and combine with cooking liquid and smashed garlic clove in a small saucepan. Bring to a boil and then reduce to a simmer until all liquid is absorbed and fully cooked (about 25 minutes)
While quinoa is cooking, combine celery, peppers & black beans in a large bowl.
Once quinoa is cooked, add to large bowl and toss to combine.
Let cool for about 5 minutes before adding remaining ingredients and tossing to combine.