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  • Maidstone Harvest

Savory Winter Quinoa Salad

Great for every day, week or festive occasions. This delicious grain-free salad is Gluten Free and Vegan healthy. With only 5 main ingredients, this recipe is easy to prep and is packed with flavor and texture. Enjoy hot or cold anytime!




  • 1 cup quinoa, uncooked

  • 2 tablespoons Extra-Virgin Olive Oil, divided

  • 4 large shallots, peeled and thinly sliced (about 1 cup)

  • 2-3 tablespoons fresh sage, finely chopped

  • 2 tablespoons fresh lemon juice (or more to taste)

  • 1/2 cup dried cranberries or cherries

  • 1/4 cup organic raw pumpkin seeds

  • Coarse sea salt and freshly ground pepper to taste


Put the quinoa in a fine-mesh sieve and rinse under cold eater until the water runs clear (not cloudy).

In a medium saucepan combine the quinoa with 2 cups of water; bring to boil, reduce heat to low and cover to continue cooking on a summer until liquid is absorbed. Remove from the seat and set aside. The germ ring will not be visible around the pot when the quinoa is fully cooked.

Meanwhile, heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the shallots and sprinkle with a little salt and cook stirring occasionally for about 15 minutes or until soft and caramelized. Remove from heat and add the sage and stir to combine.

Mix the lemon juice with the remaining oil and whisk until mixed well. Pour the dressing in a large bowl and add the cranberries (or cherries) and let sit for several minutes. Add quinoa on top of the dressing, then add the shallots and sage. Using a large fork, toss to fluff the quinoa and combine all the ingredients well. Add the pumpkin seeds and season well with salt and pepper to taste.

Serve warm or cover and refrigerate for up to 3 days.

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