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Recipe: Quinoa Salad with Zucchini, Mint and Cranberries

Heather Christo
  • minutes
  • Serves 8

INGREDIENTS

2 cups

Quinoa

1 cup

water

1/2 cup

white wine

1 tsp

kosher salt

1 tbsp

olive oil

1

large zucchini, cut into ¼” rounds

kosher salt

1

large shallot, minced

1/4 cup

red wine vinegar

1/4 cup

olive oil

1/2 cup

toasted walnut pieces

1/4 cup

dried cranberries

1 cup

finely sliced fresh mint leaves

kosher salt