This Quinoa Salad with Walnuts combines the nutty, protein-rich goodness of quinoa with the satisfying crunch of toasted walnuts in a vibrant, nutrient-packed dish that works perfectly as a main course or side. Fresh vegetables like cucumber, bell peppers, and cherry tomatoes add color and crisp texture, while dried cranberries provide bursts of sweetness that complement the earthiness of the quinoa and walnuts. A bright lemon vinaigrette with fresh herbs ties everything together, creating a salad that’s both healthy and incredibly flavorful. This versatile dish is naturally gluten-free and vegetarian, making it perfect for gatherings where dietary restrictions need to be considered. The recipe serves 6 people as a main dish or 8 as a side, and it actually gets better as it sits, making it ideal for meal prep or potluck dinners.
For the Quinoa Base
- 1 1/2 cups quinoa, rinsed
- 3 cups vegetable broth or water
- 1/2 teaspoon salt
- 1 cup walnuts, roughly chopped
- 1/2 cup dried cranberries
- 1/3 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 3 green onions, thinly sliced
For the Vegetables
- 1 cucumber, seeded and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/3 cup crumbled feta cheese (optional)
For the Lemon Herb Dressing
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking the Perfect Quinoa
Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for about 2 minutes, rubbing it between your hands to remove the natural coating that can make it taste bitter. This step is crucial for achieving the best flavor.
In a medium saucepan, combine the rinsed quinoa with the vegetable broth or water and salt. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender.
Remove the pot from heat and let it stand, covered, for 5 minutes. Then fluff the quinoa with a fork to separate the grains and spread it on a large baking sheet to cool completely. This cooling step prevents the salad from becoming mushy when mixed with the other ingredients.
Toasting the Walnuts
While the quinoa cooks, toast the chopped walnuts in a large, dry skillet over medium heat for 4-5 minutes, stirring frequently, until they become fragrant and lightly golden. Toasting brings out the natural oils and intensifies the nutty flavor significantly.
Remove the toasted walnuts from the heat and spread them on a plate to cool completely. The walnuts will continue to crisp up as they cool, adding the perfect crunchy texture to contrast with the tender quinoa.
Preparing the Fresh Vegetables
Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, then dice it into small, uniform pieces. This prevents the salad from becoming watery as it sits.
Dice both bell peppers into pieces similar in size to the cucumber for even distribution and attractive presentation. Halve the cherry tomatoes and finely dice the red onion, rinsing the diced onion under cold water for 30 seconds to mellow its sharp bite.
Making the Bright Dressing
In a small bowl or jar, whisk together the fresh lemon juice, olive oil, minced garlic, Dijon mustard, honey, oregano, salt, and black pepper until the mixture is smooth and well combined. The honey helps balance the acidity of the lemon while the mustard acts as an emulsifier.
Taste the dressing and adjust the seasonings as needed. It should be bright and tangy with a good balance of flavors that will enhance rather than overpower the quinoa and vegetables.
Assembling the Salad
In a large serving bowl, combine the cooled quinoa with the toasted walnuts, dried cranberries, fresh parsley, mint, and sliced green onions. Toss everything together gently with a large spoon to distribute the ingredients evenly.
Add all the prepared vegetables to the bowl and toss again to combine. The colorful vegetables should be evenly distributed throughout the quinoa mixture, creating an appealing visual presentation.
Adding the Final Touches
Pour the dressing over the salad and toss thoroughly to ensure every grain of quinoa and piece of vegetable is coated with the bright, flavorful dressing. Let the salad sit for at least 15 minutes at room temperature to allow the flavors to meld together.
If using feta cheese, gently fold it in just before serving to maintain its shape and creamy texture. The salty, tangy cheese adds another layer of flavor that complements the nuts and dried fruit beautifully.
Serving and Presentation
This quinoa salad can be served immediately or chilled in the refrigerator for up to an hour before serving. The cool temperature actually enhances the fresh flavors and makes it even more refreshing.
Serve the salad in individual bowls or on a large platter family-style. Garnish with additional fresh herbs or a sprinkle of toasted walnuts for an attractive presentation that shows off all the colorful ingredients.
Storage and Make-Ahead Tips
This salad is perfect for meal prep and actually improves in flavor as it sits. Store it covered in the refrigerator for up to 4 days, though the vegetables will soften slightly over time.
The quinoa base and dressing can be prepared up to 2 days ahead and stored separately. Add the fresh vegetables and herbs just before serving for the best texture and flavor. If the salad seems dry after refrigeration, stir in a tablespoon or two of additional olive oil and lemon juice.
Customization Ideas
This versatile salad base can be customized in countless ways. Try substituting pecans or almonds for the walnuts, or swap the cranberries for chopped dried apricots or golden raisins. Different fresh herbs like cilantro, dill, or basil can completely change the flavor profile.
For added protein, consider mixing in chickpeas, grilled chicken, or hard-boiled eggs. The salad also works beautifully with seasonal vegetables like roasted butternut squash in fall or fresh corn and zucchini in summer.
