Salad

Quinoa Salad with Hazelnuts, Apple and Dried Cranberries

by:
October 23, 2013

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Quinoa, in a new season's couture.

Quinoa salad from Food52

WHO: Darksideofthespoon is a an ex-pastry chef married to a chef -- needless to say, her family is well-fed. They live in snowy Canada.

WHAT: Autumn's nutty, herby answer to quinoa salad.

HOW: Cook your onion and celery until just-soft, then toss with your quinoa, cranberries, apple, lemon, hazelnut oil, and toasted hazelnuts.

WHY WE LOVE IT: We love how thoughtful darksideofthespoon's quinoa salad is: from the just-cooking-through of the onion and celery, to the skinning of the hazelnuts, to the hazelnut oil finish. This might be the perfect brown bag lunch -- or side dish at an elegant autumn dinner party.

Quinoa salad from Food52

Quinoa Salad wit Hazelnuts, Apple and Dried Cranberries by darksideofthespoon

Serves 4

1 cup quinoa, rinsed well
1 1/2 cup water, for quinoa
1 tablespoon of olive oil
1 small onion, finely diced
2 stalks of celery, finely diced
1 cup hazelnuts, toasted, de-skinned and chopped
1 bunch (about 5 to 6) green onions, chopped (green parts only)
1/2 cup dried cranberries, chopped
1 bunch flat leaf parsley, thoroughly rinsed and chopped
1 gala apple (really, any kind of apple will do)
1 large lemon, juiced
Generous drizzle of any kind of oil (I like hazelnut)
Fine sea salt and freshly ground black pepper to taste

See the full recipe (and save and print it) here.

Photos by Ryan Dausch

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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8 Comments

cookinalong October 28, 2013
Made this last night and it was a big hit. I used almonds vs. hazelnuts because that's what I had on hand, and added a second apple because it seemed at bit quinoa-heavy. Also added a fistful of chopped fresh spinach for a bit of color and because I didn't want it to go to waste. It all worked. This is a really versatile dish. The dried cranberries are a really nice touch of color and sweetness. Hubby wanted more dressing, so he added some at the table, but everyone else seemed happy with the proportions as given. A recipe that will go in my Fall rotation for sure. Great for brown bagging.
 
LauriL October 28, 2013
While visiting friends in sunny California I made this wonderful salad last night for supper! While it seemed labor intensive with my personal sous chef (AKA hubby) to help chop everything, the accolades from those around the table made it all VERY worthwhile!! I would make this again in a heartbeat to impress my east coast friends!! An I apologize to my editor daughter for starting the first two sentences with the same word!! I love your recipe as well as your pen name Darksideofthespoon!
 
EmilyC October 23, 2013
This sounds fantastic! Congrats on the WC win!
 
Panfusine October 23, 2013
This sounds fabulous just by reading the list of ingredients, Congrats on the wildcard win, well deserved.
 
Kukla October 23, 2013
Congratulations on a well deserved WhildCard win!My granddaughter is in love with all kind of quinoa salads lately and I am sure she will like this one; cranberries and nuts are her favorites!
 
darksideofthespoon October 23, 2013
I just did a very joyous, probably hilarious looking dance around my house and might have woken my 19 month old from her nap. Oh well! Thank you so much for the wildcard win!
 
aargersi October 23, 2013
Saving and making it soon - looks great - congratulations!
 
AntoniaJames October 23, 2013
Congrats! Great looking recipe. I've been meaning to find some new ones for using quinoa during the cooler months. Saved! ;o)