Autumn Quinoa Salad with Caramelized Onions, Dried Cranberries & Sage

Served warm or cold, this salad has alllll the Fall feels

Savory with a touch of tartness & Delish!

Just 5 ingredients plus simple olive oil/ lemon juice dressing, this dish is easy to prep, packed with different flavors and textures and DELISH!

The details… Quinoa, caramelized onions, dried cranberries, sliced almonds and fresh sage all tossed with a little EVOO and lemon juice.  The caramelized onions contrast perfectly with the tart cranberries and the almonds provide just a little crunch.

Delicious warm or cold, this Autumn Quinoa Salad is a versatile side dish working equally well along side roasted vegetables or a grilled protein.  And this recipe makes a large quantity and is perfect for a crowd or meal prep.

Recipe from a friend, it’s been a favorite for several years.

Scroll down to see the recipe.

Autumn Quinoa Salad with Caramelized Onions, Dried Cranberries & Sage

Recipe

Autumn Quinoa Salad with Caramelized Onions, Dried Cranberries & Sage
 
Prep time
Cook time
Total time
 
Delicious warm or cold, this salad has all the Fall feels. Just 5 main ingredients plus a simple EVOO/ lemon juice dressing, it's easy to prep, packed with different flavors and textures and delicious. This is a versatile side working equally well alongside roasted vegetables and grilled protein. Great for an every day or holiday table.
Author:
Recipe type: Salads, Sides, Fall
Cuisine: Gluten-Free, Vegan
Ingredients
  • 1 cup quinoa, uncooked
  • ½ cup dried cranberries or more to taste (could also use dried cherries)
  • 2 tablespoons EVOO, divided
  • 2 medium onions, thinly sliced (approximately 2 cups)
  • 2 teaspoons fresh sage, chopped
  • ½ cup sliced almonds
  • 1-2 tablespoons lemon juice (start with 1, taste, then add the second)
  • Salt and pepper to taste
Instructions
Make Quinoa
  1. Rinse quinoa
  2. In a medium saucepan, add quinoa and 2 cups of water.
  3. Bring to a boil. Immediately reduce heat, cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from heat and set aside.
  4. You can assemble the salad immediately or later.
Saute Onions
  1. Meanwhile, heat 1 tablespoon 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.
  2. Remove from heat and stir in sage
Make Dressing
  1. Mix together remaining 1 tbsp oil and lemon juice.
Assemble
  1. Add cranberries to the dressing and let sit for a minute or two.
  2. Add dressing along with cranberries to cooked quinoa and toss to combine.
  3. Add onions and sage to the quinoa mixture and toss to combine
  4. Add almonds and toss to combine
  5. Taste and season with salt and pepper to taste. Add more lemon juice as desired.

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