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balsamic quinoa salad

(2)
deni2020 avatar
Blue Ribbon Recipe by
Deni Elwood
@deni2020
The Villages, FL

Made this up when I was trying to think of things to make when my Vegan daughter was coming to visit. Very tasty and healthy. It was a hit with my daughter and husband.

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Blue Ribbon Recipe

A wonderful balsamic quinoa salad that is light, fresh, and tastes of summer. Quinoa not only adds heartiness but is a great source of protein. It's mixed with refreshing tomatoes and cucumbers along with salty Kalamata olives, tart and sweet dried cranberries, and slivered almonds. Everything is tossed in a rich balsamic dressing. Balsamic vinegar is the star of the dressing, so make sure to use a good aged balsamic with good flavor. If the dressing is too tart for you, add a little honey to balance the flavors. This quinoa salad could be a side dish or a main dish served with grilled fish or chicken.

— The Test Kitchen @kitchencrew
(2)
yield 8 serving(s)
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For balsamic quinoa salad

  • 3 c
    cooked quinoa
  • 1 c
    peeled and diced cucumber
  • 1 c
    halved grape tomatoes
  • 2/3 c
    pitted Kalamata olives
  • 2/3 c
    chopped spring onions
  • 1 c
    dried cranberries
  • 1/2 c
    good quality balsamic vinegar (I used tangerine balsamic)
  • 2 dash
    lemon juice
  • 2 Tbsp
    extra-virgin olive oil
  • 1/2 c
    toasted slivered or sliced almonds

How To Make balsamic quinoa salad

Test Kitchen Tips
If you plan on keeping this for several days, we suggest not cutting the tomatoes in half to prevent them from becoming watery.
  • Cook the quinoa and let it cool.
    1
    Cook the quinoa and then put it in the refrigerator to cool.
  • Peel and dice seeded cucumbers.
    2
    Remove seeds from cucumbers. Peel and dice them.
  • Cut grape tomatoes in half.
    3
    Cut grape tomatoes in half.
  • Cut Kalamata olives into thirds.
    4
    Cut Kalamata olives into thirds. Make sure there are no pits.
  • Combine the cooled quinoa, cucumbers, grape tomatoes, spring onions, olives, and dried cranberries.
    5
    Combine the cooled quinoa, cucumbers, grape tomatoes, spring onions, olives, and dried cranberries in a mixing bowl.
  • Mix olive oil, balsamic vinegar, and lemon juice.
    6
    Mix olive oil, balsamic vinegar, and lemon juice with a whisk.
  • Pour dressing over the quinoa mixture.
    7
    Pour dressing over the quinoa mixture.
  • Mix well.
    8
    Mix well. Salt and pepper to taste. Cover and chill.
  • Garnish with almonds when serving.
    9
    Garnish with almonds when serving.
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