Quinoa salad with dried fruit and pecans

    1 hour 40 min

    This is a unique and tasty high-protein quinoa salad. Quinoa is a grain that has almost no flavour, but the spices add zest. It's well worth trying, I make it often since discovering quinoa.

    83 people made this

    Serves: 10 

    • 250g quinoa
    • 1/4 teaspoon salt
    • 825ml water
    • 1 bunch spring onions, chopped
    • 90g chopped celery
    • 80g sultanas or raisins
    • 1 pinch cayenne pepper
    • 1 tablespoon vegetable oil
    • 1 tablespoon white vinegar
    • 2 tablespoons lemon juice
    • 2 tablespoons sesame oil
    • 5 tablespoons chopped fresh coriander
    • 80g chopped pecan nuts

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr resting  ›  Ready in:1hr40min 

    1. Bring the quinoa, salt and water to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the spring onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavours to blend. Stir in the coriander and pecans before serving.


    You can try using different types of dried fruit and nuts if desired.

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    Reviews in English (72)


    Wow, yummy! This is the best dish I have made yet with quinoa. I reduced the quinoa to 1 c. (in 2 c. chicken stock instead of water), used balsamic vinegar instead of white, 1 c. dried cranberries instead of raisins, tobasco instead of cayenne, and added about 1/2 tsp garlic powder. I also toasted the pecans before adding them. This was fabulous - definitely a keeper.  -  01 Jun 2008  (Review from Allrecipes US | Canada)


    I love the prominent flavor the sesame oil gives to this salad. The second flavor that comes to the palate is lemon. With the crunch of the celery, nuts, and sweetness of the fruit it makes a wonderful blend of flavors and textures. I did use craisins that I chopped, and I toasted the pecans. I had the leftovers for lunch and added grilled chicken strips and fresh blueberries. Fabulous salad that is very versatile. I will make this often. Thank you for sharing!  -  08 Jul 2009  (Review from Allrecipes US | Canada)


    The recipe is very good and so versatile.  -  20 Jul 2010  (Review from Allrecipes US | Canada)