Quinoa and Mixed Nut Salad

Name: Quinoa and Mixed Nut Salad
Prep time: 10 min
Cook time: 18 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: Cooked chickpeas; Raw mixed nuts; Dried cranberries; Cooked quinoa; Spring onion; Ground cinnamon; Ground cumin; Garlic powder; Pink salt; Black pepper; Extra virgin olive oil; Lime juice; You often ask me about quinoa cooking times: it takes about 18min (add the quinoa to the pot once the water comes to a rolling boil).; Remember that for fluffy, perfectly cooked quinoa, cook it al dente, cool it quickly with cold water, and drain it thoroughly.; As I always say, anything goes in a salad, so feel free to experiment.

Salads

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Today I'm making a quinoa and mixed nut salad that we love at home for its contrast of textures and that lovely touch of lime and spices. I add cooked chickpeas to give it more body and dried cranberries for that sweet contrast we enjoy so much. It's a wonderful choice for days when you fancy a fresh, different kind of salad, with ingredients you can easily tweak to taste.

To make sure this quinoa salad turns out just right, the secret is cooking the grain al dente, cooling it immediately, and draining it very well so it stays fluffy and doesn't water down the dressing. A touch of cinnamon and cumin gives it a distinct, warm flavor. As I always say, anything goes in a salad, so let your imagination run wild.

If you enjoy switching up your salads, I recommend my green quinoa salad and my quinoa and lentil salad, another great way to combine quinoa with legumes.

Prep: 10 minCook: 18 minServes: 4

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Ingredients

Ingredients you'll need

Cooked chickpeas
Raw mixed nuts
Dried cranberries
Cooked quinoa
Spring onion

Dressing and Seasoning

Ground cinnamon
Ground cumin
Garlic powder
Pink salt
Black pepper
Extra virgin olive oil
Lime juice

Notes

You often ask me about quinoa cooking times: it takes about 18min (add the quinoa to the pot once the water comes to a rolling boil).
Remember that for fluffy, perfectly cooked quinoa, cook it al dente, cool it quickly with cold water, and drain it thoroughly.
As I always say, anything goes in a salad, so feel free to experiment.

Frequently asked questions

How do I cook quinoa so it stays fluffy in a salad?

Add it once the water comes to a rolling boil and cook for about 18 minutes, making sure it stays al dente. Rinse it with cold water to stop the cooking and drain it really well before tossing it with the rest of the ingredients.

Can I make this quinoa salad ahead of time?

Yes, you can keep it in an airtight container in the fridge for 2-3 days. I recommend holding back the nuts and dressing until serving so everything keeps its crunch and texture.

What can I substitute for the dried cranberries?

You can use raisins or chopped dried apricots to keep that sweet touch. If you prefer a less sweet salad, feel free to leave them out entirely.