Quinoa and Hazelnut Salad

I adapted this recipe from a Beans, Grains and Lentils class I attended about 20 years ago. It is a favorite of mine with great flavor. Quinoa is a nutritional powerhouse. It is high in protein, magnesium, and iron as well as a good source of calcium. Quinoa is gluten free, easy to digest, and a complete protein.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 309 Calories

Ingredients

• salt to taste
• 3 cups water
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh chives
• 3 green onions, sliced
• 1 apple, cored and chopped
• ¼ teaspoon fennel seed
• 1 teaspoon balsamic vinegar
• 4 teaspoons freshly squeezed lemon juice
• ¼ cup freshly squeezed orange juice
• ½ cup hazelnuts
• 1 ½ cups quinoa, rinsed and drained
• 5 tablespoons sweetened dried cranberries

Recipe Instructions

Step 1

Blend orange juice, olive oil, green onion, lemon juice, chives, cilantro, parsley, balsamic vinegar, fennel seed, and salt together in a blender until dressing is smooth.

Step 2

Bring water and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts out on a baking sheet.

Step 4

Roast hazelnuts in the preheated oven until toasted and fragrant, 7 to 10 minutes. Pour nuts onto a clean towel and rub to remove skins; roughly chop hazelnuts and discard skins.

Step 5

Combine quinoa and cranberries in a large bowl; pour dressing over the top and toss to coat. Stir apple and hazelnuts into quinoa mixture just before serving. Season with salt.