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Cranberry Quinoa Salad with Dairy-Free Caesar Dressing


  • 1 cup uncooked quinoa
  • ½ cup water (more if needed)
  • ¼ cup cashews
  • 2 tablespoons pine nuts
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 2 teaspoons gluten-free white miso paste
  • 2 garlic cloves, minced
  • ¼ teaspoon honey
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup dried cranberries
  • 2 scallions, finely chopped
  • 2 cups mixed greens such as spinach and arugula


Cook the quinoa according to the package directions. Meanwhile, combine the water, cashews, pine nuts, lemon juice, lemon zest, miso paste, garlic, honey, red pepper flakes, salt, and pepper in a blender. Blend until smooth. Add more water, if necessary, to achieve desired consistency. In a large serving bowl, combine the cooked quinoa, dried cranberries, scallions, and mixed greens. Gently toss with the Caesar dressing to coat. Serve chilled.


Serves 4.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dairy Free Magazine Quinoa
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