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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cranberry-Quinoa Salad (Gluten Free)

Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

A tasty side salad made with onion, peas, cranberries, and chopped walnuts.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	186.5

Total Carbs	26.6 g

Dietary Fiber	3.4 g

Sugars	4.3 g

Total Fat	6.4 g

Saturated Fat	0.7 g

Unsaturated Fat	3.4 g

Potassium	311.5 mg

Protein	6.6 g

Sodium	187.8 mg

Dietary Exchanges 6.4 Fat, 0.3 Vegetables, 0.3 Fruits, 1.4 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup quinoa 2.0
2 cup low sodium chicken broth 2.0
2 tsp olive oil 1.0
1 each yellow onion 0.5
0 1/2 cup Peas, baby, frozen 0.25
0 1/4 cup dried cranberries 0.25
0 1/4 cup chopped walnuts 2.0
2 tbsp chopped parsley

Directions

Cook quinoa in broth for 15 to 20 minutes or until cooked.
In separate skillet, heat oil, then add onion and cook until soft.
Add cooked onion and peas, dried cranberries, walnuts, and parsley to cooked quinoa.
This salad can be served hot or cold.