Anita’s kids Favorite Quinoa Salad with Raspberry Vinaigrette

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1 cup tricolor Quinoa, uncooked rinsed in colander

2 cups water or vegetable broth

4-5 Persian cucumbers, unpeeled

3 cups kale, finely chopped

1/4 cup dried cranberries

1/4 cup golden raisins

1 apple, small diced

1 avocado, small diced

1 cup black olives, pitted and diced

Raspberry Vinaigrette

4 Tablespoon extra virgin olive oil

2 Tablespoon raspberry vinegar

2 Tablespoon pomegranate glaze

2 Tablespoon of fresh lemon juice

1 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper


  1. In a medium sauce pan, place 2 cups of water or vegetable broth and bring it to a boil over medium-high heat. Add washed and rinsed quinoa, stir.QUINOA BOILING Reduce heat to low and let it simmer covered until water is absorbed for about 15 minutes or till quinoa is completely cooked. Set aside uncovered.QUINOA COOKED2. In a large serving bowl, place all ingredients of vinaigrette and whisk until all blended. Add chopped kale and let it sit on top of vinaigrette to softened for about 2-3 minutes.QUINOA KALE 3. Add cool quinoa.QUINOA OVER KALE AND VINAGRETTE4. Prep rest of  your ingredientsQUINOA MAIN INGREDIENTS5. Incorporate diced cucumbers, diced apples, golden raisins, dried cranberries, and black olives.QUINOA INGREDIENTS OVER6. Combine quinoa, with all added ingredients and vinaigrette until well mixed. Incorporate gently diced avocados. Chill combined quinoa in refrigerator for about one hour so all flavors will marry together. Ready to serve. One of my kids and myself healthy and delicious favorite salad . Enjoy!QUINOA PLATED NICE


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