Quinoa Salad With Maple Dressing

Quinoa Salad With Maple DressingNote: This gluten-free recipe was created by celebrity chef Robert Irvine. It’s a hearty, healthy side dish, perfect for a holiday meal.

Prep Time: 1 hour and 15 minutes

  • 1 cup dried cranberries, soaked in water
  • ¼ cup plus 1 tablespoon grapeseed oil, divided
  • 1 tablespoon garlic, minced
  • ¼ cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup
  • 4 cups fresh kale, chopped
  • 2 cups quinoa, cooked
  • 1 small fennel bulb, shaved
  • ½ cup red onion, diced small
  • ½ cup beets, cooked and diced
  1. To prepare the dressing: Heat a small pan over medium heat and add 1 tablespoon grapeseed oil. Add the garlic and sauté gently until light golden brown. Remove from heat immediately and pour into a mixing bowl. Add lemon juice, mustard, maple syrup, and ¼ cup of grapeseed oil. Whisk well.
  2. In a large bowl, toss all remaining ingredients.
  3. Add dressing to salad and serve.

Servings: 8 servings

Reviewed by: Mary L. Gavin, MD