Quinoa & Browned Onion Salad with Apples  

  • 2 cups water
  • ½ cup dried quinoa
  • ¼ (1 ounce) pecan pieces
  • 1 tsp olive oil
  • 1 cup finely chopped red onions
  • 1 cup finely chopped green apple
  • ¼ cup dried cranberries
  • 2 Tbsp balsamic vinegar
  • ½ tsp orange zest
  • 1/8 tsp dried red pepper flakes


1. Bring water to boil in a medium saucepan over high heat. Add quinoa & return to a boil. Reduce heat & simmer, covered tightly, 10 minutes or until liquid is absorbed. Drain in a fine-mesh sieve & run under cold water to cool quickly, shaking off excess liquid.

2. Meanwhile, heat a medium nonstick skillet (or add Smart Balance spray to skillet) over medium-high heat. Add pecans and cook 2-3 minutes or until lightly browned, stirring frequently. Remove from skillet & set aside.

3. Heat 1 tsp olive oil in the skillet, tilting to coat bottom lightly. Add onions & cook 8 minutes or until richly browned, stirring frequently. Remove from heat & set aside on a dinner plate in a thin layer to cool quickly, about 4 minutes.

4. Combine remaining ingredients in a medium bowl. Add quinoa, onions, & pecans, tossing gently, yet thoroughly, until well blended.



Yield: 4 servings. Serving size: ¾ cup

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One Response to Quinoa & Browned Onion Salad with Apples  

  1. Anonymous says:

    I clicked the link to this site by mistake, but had to read this post! I’ll be back! Cheers!

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