Cancer Treatment Centers of America makes a healthy quinoa walnut salad perfect for the holidays

Are you looking for a super healthy dish that could also make a tasty and nutritious holiday salad? Kenny Wagoner, Executive Chef at Cancer Treatment Centers of America in Tulsa, makes an immune-boosting quinoa walnut salad.

Free Cooking Class
Friday, November 9 / 6 p.m.
Whole Foods Market
7401 W. 91st Street
Overland Park, KS

Quinoa Walnut Salad
• ½ c. quinoa
• ½ c. dried cranberries
• 1.2 c. organic green beans
• 2 T. chopped walnuts
• 2 T. organic green onions, sliced
• ½ c. roasted red peppers, peeled, seeded, finely diced
• ½ c. orange segments
• 2 ¼ tsp. extra-virgin olive oil
• ½ tsp. garlic clove, minced
• 2 T. balsamic vinegar
• Kosher or sea salt to taste
• White pepper to taste

Combine quinoa with water in pan and bring to boil. Reduce heat and simmer until all liquid is absorbed. Set aside to cool. In separate bowl mix Quinoa, cranberries, green beans, orange segments, walnuts and peppers, Whisk balsamic vinegar in bowl with olive oil and garlic until blended. Pour over salad. Add salt and pepper to taste. Makes 4 servings.

Nutrition information per serving:
Calories: 278
Total Fat: 14g
Saturated Fat: 2g
Sodium: 8mg
Carbohydrate: 33g
Fiber: 4g
Protein: 5g

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