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This fresh salad is perfect for any time of the year!

Yield:
4-8 servings
Prep time:
30 minutes
Cook time:
20 minutes
Photo of Fresh Confetti Quinoa Salad

Recipe by Kristine Louie

Equipment

  • Small pot
  • Measuring spoons & cups
  • Cutting board
  • Large knife

Ingredients

  • ½ cup (125 mL) quinoa, dried OR 1 cup quinoa, cooked
  • ¼ cup (60 mL) cilantro, chopped
  • ¼ cup (60 mL) red onion, minced
  • ½ cup (125 mL) long english cucumber, seeded & chopped into cubes about ¼ of a whole cucumber
  • ½ (125 mL) cup red pepper (½ of a small pepper), seeded & chopped into cubes about ⅛ inch
  • ½ cup (125 mL) dried apricots (approximately 10 pieces), chopped into cubes about ⅛ inch
  • ½ cup (125 mL) dried cranberries, coarsely chopped
  • ½ cup (125 mL) paneer cheese, cubed (optional)
  • ½ pomegranate, seeded
  • ½ cup (125 mL) almonds, sliced and toasted
  • zest of 1 lemon
  • juice of 1 lemon
  • ½ tsp (2.5 mL) cumin, ground
  • ½ tsp (2.5 mL) coriander, ground
  • ⅓ cup (80 mL) olive oil
  • salt & pepper to taste

This fresh salad is perfect for anytime of the year! In the summer, use fresh mango or blueberries. In the winter, pomegranates are best for this salad!

Paneer cheese is a light South Asian cheese that you can find in Asian markets or make your own with this recipe: http://bcdairy.ca/milk/recipes/paneer/

Serve this salad on its own or with Tandoori Chicken and this easy, no-cook Mango Kulfi (Indian ice cream).

Instructions

  1. Cook quinoa in 2 parts water, covered, for 15 minutes. For ½ cup of dry quinoa, add 1 cup water, cover and cook on medium high for 15 minutes. Fluff up with a fork and cool completely. 
  2. While quinoa is cooking, chop the next 6 ingredients (cilantro, red onion, cucumber, red pepper, paneer cheese, dried apricots, dried cranberries). Set aside chopped items in refrigerator to keep cool except for dried fruit.
  3. Seed pomegranate carefully.
  4. Toast almonds carefully. They will burn quickly and continue to cook if left on a cookie sheet or pan (depending on what you use to toast the almonds). Remove from pan and allow to cool completely otherwise nuts will go soft.
  5. Make your dressing! Zest and juice a whole lemon adding ½ tsp cumin, ½ tsp coriander, ⅓ c olive oil, and taste with salt and pepper.
  6. Combine all ingredients (quinoa, chopped vegetables and fruit, dressing) and mix well. Top with almonds and lightly toss.
  7. Keep salad refrigerated. Will keep for up to 3 days.

Cooking tip:

  • Make quinoa ahead of time and kept in an air tight container in the fridge until ready to use. 
  • Chop up ingredients in advance to save time. Mix together 10 minutes before serving to keep it fresh!

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