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Quinoa Salad with Apples, Cranberries, Pecans & Maple Basil Dressing

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Apples, maple, and fall go hand in hand. Enjoy!

Quinoa Salad with Apples, Cranberries, Pecans & Maple Basil Dressing


For the Salad:
1 cup quinoa, dry (uncooked) Coupons
1/2 large Red Delicious apple, chopped
1/2 cup pecans or walnuts, chopped
1/2 cup sun-dried tomatoes packed in oil, drained & chopped
1/4 cup dried cranberries, unsweetened or sweetened

For the Maple Basil Dressing:
1 tbsp coconut oil, melted
1 tbsp maple syrup
1 tbsp fresh lemon juice
2 tbsp basil, finely chopped
1/4 tsp salt
1/4 tsp black pepper, freshly ground


Cook quinoa al dente. I like firm quinoa for salads, so I undercook it by 3 minutes and use the ratio of 1 cup quinoa:1.25 cup water. Bring to a boil, reduce heat to low and cook for 10 minutes. Remove from heat and let stand for 5 more minutes. Fluff with a fork. Or you can cook it as per package instructions. Transfer to a large salad bowl.
Add remaining Salad Ingredients to a bowl with quinoa.
In a small bowl, whisk together Maple Basil Dressing Ingredients and pour over salad. Mix gently just enough to combine. Serve warm.


Calories: 246.1, Total Fat: 11.3 g, Cholesterol: 0.0 mg, Sodium: 168.0 mg, Total Carbs: 32.9 g, Dietary Fiber: 3.7 g, Protein: 5.0 g, WW Points+: 6

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