Autumn Quinoa Salad with Caramelized Onions, Dried Cranberries & Sage
Served warm or cold, this is a perfect Fall side dish any day of the week
Savory with a touch of tartness
Delicious warm or cold, this Autumn Quinoa Salad is a versatile side dish working equally well along side roasted vegetables or a grilled protein.
Made with caramelized onions, dried cranberries (or cherries), sliced almonds and sage, this dish has great flavor and texture. The caramelized onions contrast perfectly with the tart cranberries and the almonds provide just a little crunch.
Perfect for a holiday table or any day of the week.
Recipe from a friend, this Autumn salad is a versatile side working equally well alongside roasted vegetables and grilled protein. Great for an every day or holiday table.
Author: Healthy Gluten-Free Family
Recipe type: Salads, Sides, Fall
Cuisine: Gluten-Free, Vegan
1 cup quinoa
½ cup dried cranberries (or cherries)
2 tbsp EVOO
2 cups onion, thinly sliced
2 tsp fresh sage, chopped
½ cup sliced almonds
1 tbsp lemon juice (I sometimes add in a bit more for a tarter taste)
Salt and pepper to taste
In a medium saucepan, add quinoa, ½ the cranberries and 2 cups of water.
Bring to a boil. Immediately reduce heat, cover and simmer for 12-15 minutes or until liquid is absorbed
Meanwhile, heat 1 tbsp oil or more as needed in a large skillet over medium heat. Add onions and cook, stirring occasionally until soft and golden brown, approx 15 minutes. Remove from heat and stir in sage
Mix together remaining 1 tbsp oil, remaining cranberries, almonds and lemon juice. Immediately add dressing to cooked quinoa. (if you want to make dressing ahead of time, then don't add the cranberries and almonds until mixing dressing with the quinoa-- the almonds and cranberries will absorb all the dressing if it sits too long)