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Cranberry Walnut Quinoa Salad

A delicious and simple quinoa salad featuring cranberries and walnuts.
Prep Time 3 mins
Cook Time 10 mins
Chill Time 30 mins
Total Time 43 mins
Servings 10
Calories 239 kcal


  • 1 Cup Quinoa
  • 1 Cup Dried Organic Cranberries
  • 1 Cup Canned Beets Drained and Chopped
  • 1 Cup Organic Walnuts Chopped
  • 1/4 Cup Green Onions Sliced
  • 1/4 Cup Balsamic Vinegar
  • 1 1/2 Tbsp Macadamia Nut Oil
  • 4 Cloves Organic Garlic Minced
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper


  • Combine quinoa with 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and continue cooking until all liquid is absorbed (per package directions).
  • In a medium bowl, combine cooked quinoa, dried cranberries, beets, walnuts and green onions until well mixed.
  • In a small bowl, whisk the balsamic vinegar, macadamia oil and garlic until well blended.
  • Pour over quinoa mixture and toss until well blended. Season with salt and pepper to taste.
  • Chill in the refrigerator at least 30 minutes before serving.


Calories: 239
Fat: 10.7
Protein: 4.5
Carbohydrates: 33.7

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