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Cherry Walnut Quinoa Salad

This recipe for Cherry Walnut Quinoa Salad is from the cookbook, Quick-Fix Gluten Free.

Author Robert M. Landolph notes:

With its increasing popularity and notoriety for its health benefits, people are experimenting with different ways to serve quinoa. Quinoa is a gluten-free grain packed with 8 grams of protein, 5 grams of fiber, and only 220 calories per cup. Making a cold quinoa salad is a unique and fun way to start off a meal. This one also combines broccoli, cranberries or dried cherries, red onion, and walnuts for a unique flavor and texture experience.

Cherry Walnut Quinoa Salad - www.cooksandbooksandrecipes.com

Cherry Walnut Quinoa Salad – Photo credit: Thomas Gibson

Cooks&Books&Recipes Editors:

I’ve heard about quinoa often, but this was my first time to actually try it. This quick-to-make recipe was right up my alley: an unusual make-ahead dish. I liked that the grain was soft and fluffy at the same time that it was also slightly crunchy. Adding nuts (note: having no walnuts on hand, I substituted hazelnuts) accentuated the nuttiness of the grain. And letting the dish set overnight better allowed the quinoa to absorb the various flavors.

Grab an apron and make up this healthy cherry walnut quinoa salad recipe

Cherry Walnut Quinoa Salad

Featured Recipe From: Quick-Fix Gluten Free

Yield: 4 to 6 servings


  • 1 cup quinoa
  • 2 cups water
  • 1½ cups chopped broccoli florets
  • 1 cup dried cherries or cranberries
  • ¼ cup finely chopped red onion
  • ¼ cup chopped walnuts
  • ¼ cup white balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


In a medium saucepan, bring the quinoa and water to a boil over high heat.

Lower the heat to simmer, cover, and cook until all the water is absorbed, 10 to 15 minutes.

Scoop the cooked quinoa onto a large plate and allow to cool completely.

In a medium bowl, mix together the broccoli, dried cherries, red onion, walnuts, and cooked

In a small bowl, whisk together the vinegar, olive oil, garlic, salt, and pepper.

Add to the quinoa mixture and toss until completely blended. Refrigerate overnight to allow the flavors to meld.

© 2011 Robert M. Landolphi

Reprinted with permission from Quick-Fix Gluten Free, by Robert M. Landolphi (Andrews McMeel Publishing)

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