Total Time
Prep 10 mins
Cook 20 mins

The secret is to use fresh herbs, and cook the quinoa just right. Great for picnics, or served as a side dish. Keeps well in the fridge for a couple of days (maybe longer - but it never lasts more than that in our house :-)

Ingredients Nutrition


  1. Put the quinoa in a pot with the water. Bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes.
  2. Remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. Let cool for a few minutes.
  3. Add the onion, herbs, dried cranberries and walnuts. Mix well with a wooden spoon.
  4. Add olive oil, lemon juice, salt and pepper. Taste and add more lemon juice if needed.


Most Helpful

Love this recipe!! This is the only recipe I use to make quinoa. I omit the onions, because my husband is allergic. So I usually add onion powder to make up for the flavor. I always add more cranberries than the recipe says - just because I think they are delicious.

chiroellie July 21, 2012

I have to give this a 5 star. I don't care for Quinoa. DH love this stuff. I prepared this for him today and took a taste like I always do...and thought ooh this is good. You can taste all the flavors, but the mint is most dominate without being overpowering. If there is a recipe that will make me a Quinoa lover this is it.... Made for PAC spring 08"

teresas April 05, 2008

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