April can be a wondrous time of year with flowers blooming, grass turning green and everything coming alive. Hmm, this year everything is taking its dear sweet time. That is probably because Mother Nature has been in a grumpy mood and has blanketed us with winter up until the last week.
This time of year vegetables are not in season and can get quite expensive. It can be a bit difficult, as well as costly to be able to have a great salad for lunch. The combination of crunchy nuts and vegetables along with the sweet tangy flavour of the dressing brings this salad alive.
There are flavours for everyone! I have brought this salad to gathering and everyone loved it!!
This is a deliciously, hearty salad that is great as a side or a meal.
Cashew Cranberry Quinoa Salad with Maple Citrus Dressing (Gluten Free/ Dairy Free/ Vegan Option)
Salad:
1/2 c. red quinoa**- uncooked
1 medium carrot- peeled and shredded
2 c. mixed chopped vegetables (I have used broccoli, cucumber, peppers)
2 green onions/scallions- chopped (or diced red onion)
2/3 c. raw cashews (desired nuts or omit if nut allergy)
1/2 c. raw sunflower seeds (or other seeds)
1/3 c. dried cranberries
Optional if not vegan- 1 1/2 c. chicken- cooked and shredded
Maple Citrus Dressing:
1 lemon squeezed (approx. 2 Tbsp.)
1 lime squeezed (approx. 1 Tbsp)
2 Tbsp. maple syrup (or raw honey if not vegan)
2 Tbsp. olive oil (or desired mild oil)
1 tsp. sea salt (or to taste)
Rinse and cook quinoa as per directions and set aside to cool.
Mix all your vegetables except for your cashews into your cooled quinoa and mix.
Whisk together dressing and pour over salad. Mix well. Makes 6 cups of salad without the chicken. If adding chicken add now. Add cashews just before serving for optimum crunchiness.
Store sealed container in the fridge for up to 3-4 days.
** You can absolutely use regular quinoa. I just thought that the red looked pretty.
Other Salads You May Enjoy:
Shared On: Real Food Recipe Round Up , Motivational Monday, Mix It Up Monday, Fat Tuesday, In and Out of the Kitchen, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Real Food Friday, Healthy Vegan Fridays, Foodie Friends Friday
Ooooh I love red quinoa. Makes such a pretty dish.
Hi,
I suppose rice can replace the quinoa?
I don’t see why not.
Wow, what a great potluck dish! I love all of the different textures in this recipe too, it really livens up a salad nicely.
Yes it works great at a pot luck. Thanks Carol!
First time I have seen your blog and will definitely be back. What a fantastic collection of recipes. My daughter is gluten free and finding recipes that we all enjoy is always a challenge. This recipe is a no brainer as I love quinoa and am always in search of new recipes when I am not trying to conjure up one of my own. It looks delicious with all the nuts and fresh veggies and will be perfect for our family’s light evening meals. Thanks for sharing on Waste Not Want Not Wednesday.
I’m so glad you like it!
Oh I’m loving this, Sandi. So many yummy flavours in one bowl. Love the addition of maple syrup, too. Visiting from Real Food Fridays. So glad to find your beautiful blog! Happy Easter.
Thanks Robyn!
Love this recipe and such great healthy ingredients. Thanks for sharing on Real Food Friday Blog Hop.
Loved your recipe so much I am using it as one of my feature posts this week. Thanks so much for sharing and hope to keep seeing your posts and recipes every week. Have a wonderful healthy day.
Thanks so much Marla! So glad you like it!!