Maple Balsamic Quinoa Salad

Maple Balsamic Quinoa Salad

Maple Balsamic Quinoa Salad

Featuring: Maple Balsamic


  • 2 cups quinoa, rinsed
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup Seven Barrels Maple Balsamic Vinegar
  • 1/3 cup agave syrup or honey
  • 1/2 cup dried cranberries or dried cherries
  • 1/2 cup chickpeas, rinsed
  • 1/2 cup celery, diced
  • Handful of baby arugula
  • 1/2 cup raw chopped pecans, toasted
  • 4 scallions, thinly sliced
  • 1 tsp sea salt, plus additional to taste
  • Freshly ground black pepper, to taste


Cook quinoa according to package directions. Let cool completely and fluff with a fork.

Prepare dressing: In a small bowl, whisk oil, maple Balsamic vinegar and agave or honey.

Add 3/4 cup dressing to quinoa. Stir in cranberries, chickpeas, celery, arugula, scallions and salt. Refrigerate for a couple hours to overnight to let the flavors blend together.

Toast chopped pecans in a small pan over medium heat until toasted and lightly browned.

To serve, stir in remaining 1/4 cup dressing, add pecans and season with additional salt and pepper to taste.

Serves 8.

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