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Quinoa in a bowl

Cooked quinoa will last in the refrigerator for 2 to 3 days or in the freezer for 1 month.

Nutrition information
Serving: 1 cup (245 grams)
Servings per recipe: 6
Calories: 340 (170 from fat)
Cholesterol: 0 milligrams
Fat: 19 grams (2.5 saturated fat, 0 trans fats)
Protein: 9 gram
Sodium: 25 milligrams 
Total carbohydrate: 37 gram (7 fiber, 5 sugars)

Recipe tip

Cook extra quinoa it’ll make a great addition to a stir fry or homemade soup on a busy weeknight! Put extra quinoa in a medium bowl, cover and place in the refrigerator.

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Winter quinoa salad

Quinoa is packed with protein! Protein helps keep your muscles healthy and helps you to feel fuller for longer.


1/2 cup walnuts, chopped
2 cups water
1 1/2 cups uncooked quinoa
1 teaspoon marjoram
2 tablespoons extra-virgin olive oil
1 1/2 cups canned mandarin oranges (fruit and juice)
1 medium avocado, diced
3 tablespoons diced red onion
2 ribs celery, diced
3 cups packed arugula


  1. Preheat oven to 350 F.
  2. Spread chopped walnuts on an ungreased baking sheet. Bake until lightly browned (about 5 to 10 minutes).
  3. In a large pot, bring water to a boil. Add quinoa and marjoram, bring back to a boil, then turn down heat. Simmer until all liquid is absorbed (about 15 to 20 minutes). Remove from stovetop. Set aside to let cool.
  4. In a small bowl, whisk together oil and juice from oranges. Set aside.
  5. In a large salad bowl, combine oranges, avocado, red onion, celery, arugula and cooled quinoa. Toss. Pour dressing over salad mix.
  6. Cover and place in refrigerator until ready to serve. Serve chilled.

Makes 6 servings

Recipe contains: walnuts


Source: Allina Health's Patient Education Department

First published: 12/05/2013
Last updated: 12/05/2013

Reviewed by: Allina Health's Patient Education Department