Quinoa and Hazelnut Salad

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.”


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


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

Read More

Leave a Reply

Your email address will not be published. Required fields are marked *