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Quinoa & Walnut Salad

  • Author: Chef Kenny


A light and bright salad that is infinitely adaptable to what you have on hand in the vegetable bin.



  • 11 1/2 ounces dry quinoa
  • 1/2 cup dried cranberries
  • 6 ounces fresh green beans, lightly steamed and chopped
  • 1/2 red bell pepper, roasted and chopped
  • 34 scallions, chopped
  • 1 large orange, peeled and cut into sections
  • 1/2 cup walnut pieces
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/8 tsp. ground white pepper


  1. Rinse quinoa until water runs clear. In a medium-sized saucepan, add the quinoa and water to cover. Bring to a boil, then lower heat to a simmer. Cook until the water cooks off and the quinoa is tender, stirring occasionally.
  2. Meanwhile, pour hot water over cranberries and give them a few minutes to plump. Drain and set aside.
  3. In a large bowl, combine the quinoa, cranberries, green beans, roasted red pepper, scallions, orange sections, and walnuts.
  4. Stir in the olive oil and balsamic vinegar. Season with salt and pepper. Serve.


  • I omitted the oil and subbed with a splash of low sodium vegetable broth.


  • Serving Size: 12
  • Calories: 210
  • Sugar: 5
  • Sodium: 101
  • Fat: 10
  • Saturated Fat: 1
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 5
  • Cholesterol: 0