Quinoa Salad with Baby Leaves

Cooked quinoa salad with fresh baby leaves, cranberries and Candied pecans in lemon and olive oil vinaigrette

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


Quinoa, 1/2 cup
Salt, 1 teaspoon
for cooking
Mint, 1/4 cup
mint leaves only
Baby leaves, 60 g
gently torn
Lemon juice, 1/2 unit
freshly squeezed
Olive oil, 1 tablespoon
to taste
Salt, 1 flat teaspoon
to taste
Black pepper, 1/4 flat teaspoon
to taste
Cranberries, 1/4 cup
without added sugar, or pomegranate seeds from 0.5 unit
Candied pecans, 1 handful


1. In a strainer, rinse the quinoa several times under water.
2. Cooking quinoa is like cooking pasta: bring water to a boil, add 1 teaspoon of salt for cooking and add the quinoa. Cook the quinoa for about 10 minutes until al dente, strain the water, rinse and let the water drain.
3. Place the baby leaves in a bowl, and add the mint leaves and cooked quinoa.
4. In a separate bowl, mix the lemon juice, olive oil, salt and black pepper, while the sauce should be a little sour.
5. Add the sauce to the salad bowl, mix and add the cranberries and candied pecans.
6. Taste, adjust seasoning if necessary and serve.
7. Bon appetite (:
Nutritional Values Serving/Unit 100 Grams
Calories 174 cal 271 cal
Proteins 4 g 7 g
Carbohydrates 24 g 38 g
Fat 7 g 11 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Avner Shafrir Recipe by Avner Shafrir
Quinoa Salad with Baby Leaves
Wonderful combination of quinoa and baby leaves