Quinoa And Hazelnut Salad Recipe

Name: Quinoa And Hazelnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette:; 1/4 cup freshly squeezed orange juice; 2 tablespoons olive oil; 3 green onions, sliced; 4 teaspoons freshly squeezed lemon juice; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh parsley; 1 teaspoon balsamic vinegar; 1/4 teaspoon fennel seed; salt to taste; 3 cups water; 1 1/2 cups quinoa, rinsed and drained; 1/2 cup hazelnuts; 5 tablespoons sweetened dried cranberries; 1 apple, cored and chopped

Servings: persons

Vinaigrette:
1/4 cup freshly squeezed orange juice
2 tablespoons olive oil
3 green onions, sliced
4 teaspoons freshly squeezed lemon juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 teaspoon balsamic vinegar
1/4 teaspoon fennel seed
salt to taste
3 cups water
1 1/2 cups quinoa, rinsed and drained
1/2 cup hazelnuts
5 tablespoons sweetened dried cranberries
1 apple, cored and chopped

1
Blend orange juice, olive oil, green onion, lemon juice, chives, cilantro, parsley, balsamic vinegar, fennel seed, and salt together in a blender until dressing is smooth.
2
Bring water and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
3
Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts out on a baking sheet.
4
Roast hazelnuts in the preheated oven until toasted and fragrant, 7 to 10 minutes. Pour nuts onto a clean towel and rub to remove skins; roughly chop hazelnuts and discard skins.
5
Combine quinoa and cranberries in a large bowl; pour dressing over the top and toss to coat. Stir apple and hazelnuts into quinoa mixture just before serving. Season with salt.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vinaigrette:, 1/4 cup freshly squeezed orange juice, 2 tablespoons olive oil, 3 green onions, sliced, and more.

Yes, Quinoa And Hazelnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa And Hazelnut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions