Fall Quinoa Salad Recipe

3 minutes

Today I did a little recipe post for a Corn Free Community site that I totally didn’t know existed. It’s part of a larger network of Corn Free sites. We have a Facebook group and a Blogspot site all run by the talented, dedicated Von Young.

Being corn allergic or intolerant is rather stinky. Not only do some doctors NOT BELIEVE that it is even possible to have, some prescribe medication that has corn in it to deal with it. And yeah, corn is in EVERYTHING. So the community aspect of dealing with corn allergies is really important. We work together to find out which products are safe, when companies change their packaging or formulas, what works and what doesn’t. And of course, interesting recipes are key.

So I threw this together last month and hadn’t gotten around to sharing it anywhere yet. Today it is posted on the Community site, plus the story behind it. Enjoy!

Fall Quinoa Salad – Site offline, here’s the old article.

The first weekend of October, our city celebrates a Neighbor’s Night Out as a way to get neighbors together. There is also a national program that’s similar, but apparently we like to be rebellious and hold it two months later. But we do still have nice weather here in early October, and this way the college students that might be out of town in August can participate as well.

So, despite knowing well full in advance that I was going to need to bring something to the pot luck if I wanted to eat anything there, and despite knowing I was definitely going to forget to get something planned if I didn’t write it on the calendar, I didn’t write anything down and I remembered needing to bring something about 20 minutes before the party started. I created this, basically a dump of fall-type ingredients I already had on hand, to solve the problem. It took just a little more than 20 minutes, but not much. And it was well received by people other than me! Win.

Fall Quinoa Salad

A corn-free salad for bringing to potlucks and sharing with people who can eat anything.
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad


  • 1 cup quinoa uncooked
  • 1/2 red onion sliced
  • 1 apple small, diced
  • 1/4 cup pecans chopped
  • 1/4 cup dried cranberries
  • olive oil
  • white wine vinegar
  • salt and pepper to taste


  • Start by preparing quinoa. I use twice as much water as quinoa, in a pot and bring to a boil. Cover for 15 minutes to cook, then turn off heat and let sit covered another 5 minutes.
  • Caramelize the onion. I used a safe butter, but a safe for you oil works. There’s a decent explanation of how to do it here. If you’re only doing a small amount of onion, it will finish at about the same time as your quinoa. More onions = more cooking time. If you don’t mind cheating, you can add a little brown sugar toward the end to finish them faster.
  • Dump the main ingredients in a big serving bowl. 
  • Mix up a little vinaigrette to splash over. A 1 part vinegar to 3 or 4 parts oil is what my husband makes me stick to because vinegary things annoy him. So I probably did about a Tablespoon vinegar to a 1/4 cup oil. Throw some salt and pepper on top, and mix it well.
  • Serve immediately, or refrigerate and serve when you feel like it.


Note that I created this on the fly, so measurements are approximate. In reality, I added stuff until it looked like a good mix.
Substitutions might be apple cider vinegar or unseasoned rice vinegar. For oil, something as light or lighter than olive is what I’d recommend. Sesame, grapeseed are probably good options. Coconut would be too heavy.

I scribbled this all down in hopes I’d post it somewhere to share, and so I could remember to make it again! Hopefully next time I’ll take a picture and add it here too. Enjoy!

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