Nutty Quinoa Salad

Four servings • 30 minutes to prepare

If I making this recipe ahead of time, I like to cook the quinoa and raisins the night before and toss it all together before serving. Regardless, it keeps well so don’t sweat it if you throw it all together in advance. The only other suggestion, is to remember to zest your oranges before you peel them. If you don’t have a zester (I recommend a modest investment in a Microplane Grater) just use an ordinary cheese grater.

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  • 2 cups quinoa
  • 4 cups water
  • 1 cup golden raisins
  • 1/2 cup sesame oil
  • 6 scallions, sliced
  • 1 cup roasted peanuts
  • 1 cup mandarin oranges, peeled and sectioned
  • 4 tablespoons fresh mint, chopped
  • 4 tablespoons orange zest, grated


  1. Combine the quinoa and water in a large saucepan, and bring to a boil. Reduce the heat, cover and simmer 10 minutes. Then add the raisins and continue cooking until all the liquid has evaporated, 5 minutes. Remove the pan from the heat and spread the mixture out on a baking sheet. Let it cool completely. In a large bowl, combine the quinoa and raisins with all the remaining ingredients. Toss gently and serve.

Nutritional Information

  • 4Servings
  • 938Calories
  • 48gFat
  • 109gCarbohydrates
  • 23gProtein
  • 18mgSodium
  • 35gSugar
  • 13gFiber

This recipe inspired in part or in whole from here.

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