Quinoa & Buckwheat Salad with Dried Cranberries
Updated Feb 15, 2021, Published May 14, 2015
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Make this Quinoa & Buckwheat Salad with Dried Cranberries the night before a potluck and the fragrant spices will meld and mature for a lovely flavor.
Quinoa & Buckwheat Salad with Dried Cranberries
Ingredients
For the salad:
- 3 cups water or vegetable broth
- 1 cup quinoa, rinsed and drained
- ½ cup toasted buckwheat groats
- ½ cup chopped walnuts, lightly toasted
- ½ cup dried cranberries or dried cherries
- 2 medium celery stalks, chopped
- ¼ cup sunflower seeds, raw or toasted
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley or cilantro
For the dressing:
- ¼ cup avocado oil or extra-virgin olive oil
- 3-4 tablespoons agave nectar, to taste
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
Instructions
- Bring water or broth to a boil over high heat. Add the quinoa and buckwheat. Cover and simmer without disturbing for 20 minutes. Uncover (all of the water should be absorbed), remove from heat, and let sit until cool. Fluff with a fork and transfer to a large bowl. (For a “cleaner” look, boil the grains in separate pots, cool, and then combine in the bowl.)
- Add the walnuts, dried cranberries or cherries, celery, sunflower seeds, green onions, and parsley or cilantro to the bowl. Toss to combine.
- In a separate bowl, combine all of the dressing ingredients and whisk well. Pour over the salad and toss to coat evenly. May be served immediately or covered and refrigerated overnight.
Nutrition
Calories: 271kcalCarbohydrates: 29gProtein: 6gFat: 15gSaturated Fat: 1gSodium: 365mgPotassium: 222mgFiber: 3gSugar: 9gVitamin A: 565IUVitamin C: 2.5mgCalcium: 40mgIron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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