Best 6 Gluten Free Cranberry Almond Quinoa Salad Recipes

CRANBERRY QUINOA SALAD

Steps:

• Rinse your quinoa in a fine mesh strainer and then add to a saucepan.
• Add in veggie stock and turn on heat.
• Bring to a rolling boil, then stir and turn the heat down to low and cover.
• Cook for 15 minutes covered.
• Turn off heat and let sit for about 5 minutes.
• After 5 minutes, open lid and fluff with fork.
• Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes.
• Pour quinoa into bowl for cooling.
• Assemble the dressing while you wait.
• Whisk together oil, lemon juice, garlic, dijon mustard, salt and pepper in one bowl.
• Once quinoa as completely cooled, add cranberries, green scallion, almonds, feta cheese, and parsley.
• Add dressing on top and mix together!
• Serve immediately or cold. This salad gets better the longer it sits in the fridge!
• Enjoy.

QUINOA-ALMOND SALAD

Steps:

• Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender.
• Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
• In small bowl, beat all vinaigrette ingredients with whisk.
• Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled.

QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES

Steps:

• Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
• Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

GLUTEN-FREE, VEGAN CRANBERRY-ALMOND TARTLETS

Steps:

• For the crust: Process the rolled oats, almonds and salt in a food processor until finely ground. Transfer the mixture to a medium bowl, and stir in the oat flour and brown rice flour. Drizzle in the coconut oil, and mix well. Add the maple syrup and vanilla, then stir to combine. (The dough will be quite wet.) Cover the bowl, and set aside for 30 to 60 minutes or until the dough is moist but no longer sticky.
• Preheat the oven to 350 degrees F. Thoroughly oil ten 3-inch tartlet pans, and press the dough evenly into each, trimming excess dough from the edges. Prick the bottoms with a fork several times, place the tart pans on a baking sheet and bake until golden and fragrant, 20 to 22 minutes. Let cool.
• For the filling: Line a medium strainer with a thin kitchen towel or several layers of cheesecloth, and place it over a medium pot; set aside. Blend 2 1/2 cups water and the almonds in a blender until smooth. Pour the almond milk through the lined strainer into a pot. Gather the edges of the cloth, and gently squeeze out the milk; discard the dry pulp that remains. Add the maple syrup, agar flakes and salt to the almond milk, and whisk to combine. Bring the mixture to a boil over medium heat, whisking every minute or so. Cover the pot, reduce the heat to low and simmer until all the agar is dissolved, about 15 minutes. Combine the arrowroot with 1 tablespoon water, and slowly drizzle the mixture into the simmering liquid. When the liquid returns to a simmer, remove the pot from the heat and whisk in the vanilla.
• Carefully remove the crusts from the pans. Pour 1/4 cup of the warm filling into each tart shell. Place the tartlets on a flat tray, set aside until the filling has stopped steaming, then refrigerate for at least 30 minutes or until ready to serve.
• For the topping: Bring the cranberries, orange juice, maple syrup and cinnamon to a boil in a small pot. Stir the mixture, cover the pot, reduce the heat to low and simmer for until the cranberries are soft, 5 minutes. Dissolve the arrowroot in 2 teaspoons water, and slowly drizzle the arrowroot mixture into the cranberry mixture. Remove the pan from the heat once the mixture has returned to a simmer. Let cool. Top each tartlet with a spoonful of the cranberry mixture, and serve.

GLUTEN FREE QUINOA SALAD

Steps:

• First rinse and drain the Quinoa till the water runs clear to prevent a bitter taste in the finished product.
• Place the Quinoa in a medium sauce pot with the 2 cups or chicken stock, water or vegetable stock can be uses as well to make this vegetarian.
• Bring the Quinoa to a boil and then reduce to a simmer with the lid on.
• Simmer for around 20 minutes until the Quinoa germ is visible, The grain will be slightly chewy but not overly so. Time could vary depending on your stove and your brand of Quinoa some take less time while others take more. The water will be mostly if not completely absorbed when the Quinoa is done.
• Set the Quinoa aside when it's done to let it cool. Seed and then chop the cucumber and chop some tomato as well to garnish.
• Once the Quinoa is cooled add the cucumber as well as the olive oil. Use a zester to zest the lemon and then juice the lemon. Depending on the size of the lemon you may only need half the lemon.
• Add the salt and pepper to taste and mix the Quinoa together. Serve chilled with a garnish of tomato.
• It's not listed in the recipe but you may toast some pine nuts and add them as well. I omit them from this recipe because I'm allergic but my mother likes them in it.

VEGAN QUINOA SALAD - GLUTEN FREE

Steps:

• Cook quinoa per directions on package (I use 1 1/2 Celsius water), cook 10-ish minutes covered (on high, then simmer until liquid absorbs).
• For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender) - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup.
• Chop the carrot, zucchini and bell pepper, kale (or spinach).
• Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.
• Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.
• Add seeds and nuts to chopped veggies.
• Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step). Squeeze lemon juice over the salad and mix.
• Top with avocado (chopped or sliced), and garnish with parsley.