Tri-Colored Quinoa Salad Recipe

November 15th, 2016

Tri-colored quinoa adds a pop of color to your plate, plus protein, fiber, and other crucial nutrients. Dried fruit provides sweetness, fresh vegetables add a bit of crunch, and warm spices like cinnamon and cumin round out this delicious, wholesome salad.

Tri-Colored Quinoa Salad

Yield: 4 servings
Active Time: 15 minutes
Total Time: 30 minutes


For the salad
1 cup TruRoots Organic Sprouted Quinoa Trio
½ bunch green onions, thinly sliced
¼ cup cilantro, chopped
¼ cup currants
¼ cup toasted sliced almonds
3 tablespoons dried cranberries
Zest of 1 lemon
3 small zucchini

For the dressing
Juice of 1 lemon
½ teaspoon cinnamon
¾ teaspoon cumin
¾ teaspoon chili flakes
¼ cup olive oil
Sea salt, to taste
Freshly ground black pepper, to taste


Make the salad
Rinse quinoa several times, then cook according to package instructions. Transfer to a large bowl and toss with green onions, cilantro, currants, almonds, cranberries, and lemon zest.

With a vegetable peeler, slice zucchini lengthwise into long, thin ribbons. Toss with the quinoa mixture.

Make the dressing
In a small bowl, whisk lemon juice with cinnamon, cumin, chili flakes, olive oil, and salt and pepper to taste. Drizzle over quinoa and toss to coat.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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