Fall Quinoa Salad Recipe

Looking for an easy Fall Quinoa Salad recipe? Learn how to make Fall Quinoa Salad using healthy ingredients.


Submitted by klipperj

Makes 6 servings



Fall Quinoa Salad with Persimmons

Recipe Ingredients for Fall Quinoa Salad

1 1/2 cups quinoa, uncooked
1 cup canned chickpeas
2 persimmons
3 green onions
1/2 cup walnuts
1 teaspoon honey
1/2 teaspoon mustard
2 tablespoons red wine vinegar
1/8 cup walnut oil

Recipe Directions for Fall Quinoa Salad

  1. 1. Bring a medium pot of salted water to a boil over high heat. Add quinoa and boil until it is translucent but still has a bit of crunch, about 10 minutes. Drain and spread out on a baking sheet to cool.

  2. 2. Combine the quinoa with the chickpeas, fruit, green onions and walnuts in a large serving bowl.

  3. 3. In a small bowl, combine the syrup, mustard, vinegar and salt and pepper to taste. Slowly whisk in the walnut oil. Add the dressing to the salad and toss with a little more salt and pepper to taste.

  4. 4. Serve immediately or chill, covered tightly, for several hours or overnight. Top with the cheese right before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 108.6g
Amount Per Serving
Calories
368
Calories from Fat
110
% Daily Value*
Total Fat
12.2g
19%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
12mg
0%
Potassium
638mg
18%
Total Carbohydrates
51.6g
17%
Dietary Fiber
9.7g
39%
Sugars
4.9g
Protein
15.5g
Vitamin A 2% Vitamin C 14%
Calcium 7% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in manganese
  • High in phosphorus
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