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Sweet Quinoa Salad

Sweet Quinoa Salad

Sweet almonds and vegetables add flavor and color to this marinated quinoa salad.

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20 min
Prep Time
3 hrs
Total Time



1 tablespoon Land O Lakes® Butter

1/2 cup sliced almonds

3 tablespoons sugar


1/2 cup white wine vinegar

2 tablespoons sugar

2 tablespoons chopped fresh parsley

2 tablespoons olive oil or vegetable oil

1 teaspoon salt

1/4 teaspoon black pepper


1 3/4 cups water

1 cup uncooked quinoa

1/4 teaspoon salt

1/2 cup match-stick cut carrots

1/2 cup chopped celery

1/2 cup sliced green onions

1/2 cup sliced diagonally fresh pea pods, tips and strings removed

1/2 cup chopped red bell pepper

How to make

  1. STEP 1

    Melt butter in small skillet until sizzling; add almonds and 2 tablespoons sugar. Cook over medium heat 4-5 minutes or until sugar melts and almonds are golden brown. Watch closely to prevent burning. Remove from heat; stir in remaining 1 tablespoon sugar. Quickly spread onto waxed paper; cool completely. Break into pieces. Set aside.

  2. STEP 2

    Combine all dressing ingredients in small jar with tight-fitting lid; shake well. Set aside.

  3. STEP 3

    Combine water, quinoa and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium-high heat 5 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 12-15 minutes or until water is absorbed. Remove from heat; let cool 15 minutes.

  4. STEP 4

    Combine almonds, cooked quinoa and all remaining salad ingredients in large bowl. Pour dressing over salad; stir until well mixed. Refrigerate at least 2 hours to blend flavors.

Tip #1

- If quinoa is not prewashed, line strainer with cheesecloth and rinse quinoa before cooking.

Tip #2

- Quinoa is a very versatile grain which can be used as a substitute for rice in a main dish, side dish or salad.

Nutrition (1 serving)

200 Calories
9 Fat (g)
5 Cholesterol (mg)
390 Sodium (mg)
25 Carbohydrates (g)
3 Dietary Fiber
5 Protein (g)
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Quinoa And Whole Grain Recipes

Everything old is new again! Ancient grains, from South American quinoa to Old-World barley and bulgur, are finding their way onto modern American tables. No more complicated to cook than rice or potatoes—but heartier and more flavorful—these old-fashioned newcomers are an easy way to change up your dinner routine.

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