Total Time
30mins
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

Directions

  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.

Reviews

(3)
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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