Winter quinoa salad

Heart Smart Gluten Free Low Sodium

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

Carb choices per serving: 2

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First Published: 12/05/2013
Last Reviewed: 12/27/2021

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