Quinoa salad with spinach, walnuts and cranberries

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Quinoa salad with spinach, walnuts and cranberries

Serves 2

Preparation time: about 25 minutes
Features: vegetarian, lunch, side dish dinner


  • 100 grams of quinoa
  • 50 grams of fresh spinach leaves
  • 5 grams of walnuts
  • 50 grams of cranberries (sweetened with apple juice)
  • salt
  • freshly ground pepper
  • lemon juice
  • olive oil


Place the quinoa in a small saucepan with twice as much water as quinoa. If you use our North Holland quinoa, you don't have to wash it first. The following applies to other quinoas: rinse them well with cold water first. Bring to the boil and let it simmer for 10 minutes. Drain off any excess water and let the quinoa soak for another 5-10 minutes. Let the quinoa cool down thoroughly.

Rinse the spinach leaves and dry them. Heat the walnuts in a dry frying pan and roast briefly. Divide the spinach leaves over two plates and spoon the quinoa over them. Sprinkle with the walnuts and cranberries. Season the salad with salt and freshly ground pepper and drizzle with lemon juice and olive oil.


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