Fall/Winter Quinoa Salad

As I get ready to head off to the Patriots vs. Colts playoff game at Gillette Stadium, I need to pack a  allergy friendly meal to fit into my clear gallon-sized bag!  Quinoa is not only one of my favorite foods, but it’s also quite compact.  Each time I make this salad, I make slight modifications to the recipe below (depending on the ingredients I have around).  Enjoy and Go Pats!

Quinoa Salad (with chicken added)

Quinoa Salad (with chicken added)

Fall Quinoa Salad

Allergens: Celiac Friendly and Free of the Top 8 allergens. Contains mustard.


  • 2 1/2 tablespoons sugar
  • 6 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon canola oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 cup uncooked Eden Quinoa
  • ½ apple, unpeeled but diced
  • Juice from ½ lemon
  • 1 orange, peeled and diced
  • Dried cranberries


  1. Combine first 6 ingredients in a large bowl, stirring well with a whisk.
  2. Prepare Quinoa according to package directions.  Let cool to room temperature.
  3. Add dressing to taste to the quinoa (I only use about 1/3 of it and save the rest for other uses)
  4. Coat apple with lemon juice
  5. Add apple, orange and desired amount of dried cranberries to the quinoa
  6. Serve at room temperature

* Thanks to my mom, Michele, for all of her experimentations. 2-red-heart

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