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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.

Rating:
Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1 Fat , 1/2 Vegetables , 1/2 Fruits , 1 1/2 Starch
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 cup  quinoa
2 cup  low sodium chicken broth
2 tsp  olive oil
1 each  yellow onion
0 1/2 cup  Peas, baby, frozen
0 1/4 cup  dried cranberries
0 1/4 cup  chopped walnuts
2 tbsp  chopped parsley
Directions
  1. Cook quinoa in broth for 15 to 20 minutes or until cooked.
  2. In separate skillet, heat oil, then add onion and cook until soft.
  3. Add cooked onion and peas, dried cranberries, walnuts, and parsley to cooked quinoa.
  4. This salad can be served hot or cold.

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