A colorful mix of quinoa, crunchy vegetables, edamame, dried fruit and toasted nuts, this Harvest Grain Salad is a satisfying, nutritious option for lunch or dinner. It works beautifully in fall and winter, but is equally welcome any time you want a hearty, bright salad.
I have a little confession: the recipe name says “grain,” but the main ingredient is quinoa — technically a seed, not a grain. In everyday cooking I treat quinoa like a grain, so the name stuck. If you prefer a true grain, feel free to swap quinoa for couscous, farro, or rice.
This version is inspired by an old Trader Joe’s cookbook recipe. Back in college I adapted the original because we didn’t have access to the Trader Joe’s Harvest Grain Blend, so I substituted quinoa. Over time I’ve adjusted proportions and added a few flavor elements, and this is the version I reach for now. It’s flexible, quick to assemble, and keeps well for meal prep.
Harvest Grain Salad Ingredients
- Quinoa (cooked and cooled)
- Vegetables – bell pepper and red onion, finely chopped
- Edamame – cooked and shelled
- Dried apricots – chopped
- Nuts – pecans, walnuts or your favorite toasted nut
- Orange juice – for a bright, citrusy dressing
- Red wine vinegar – balances the sweetness
- Spices – ground cumin, sea salt and freshly ground pepper
- Crumbled blue cheese – optional, for a tangy finish
How to Make Harvest Grain Salad
STEP 1: Prepare the quinoa. Rinse 1 cup quinoa, then cook according to package directions (typically using about 2–3 cups water). Once cooked, spread it on a tray or leave it in a bowl to cool to room temperature. Cooling helps the grains stay fluffy and prevents wilting the vegetables.
STEP 2: While the quinoa cooks, chop your vegetables and prepare the edamame. Dice half a bell pepper and about a quarter of a red onion finely so their flavors distribute evenly. If using frozen edamame, cook, cool, and shell it before adding.
STEP 3: Make the dressing. Whisk together 1/4 cup orange juice, 2 tablespoons red wine vinegar, 1/2 teaspoon ground cumin, and salt and pepper to taste. The orange juice gives the dressing a natural sweetness that complements the dried fruit and nuts.
STEP 4: Combine cooled quinoa, chopped bell pepper, red onion, 1 cup cooked edamame, 1/2 cup chopped dried apricots and 1/2 cup chopped nuts. Pour the dressing over the mixture and toss gently until everything is evenly coated. Finish with 1/4 cup crumbled blue cheese if you like a creamy, tangy contrast.
Some Substitutions and Variations
This salad is intentionally flexible. Here are reliable swaps and ways to customize:
- Grains: Swap quinoa for couscous, orzo, farro, barley, or brown rice. Any cooked grain will work and will change the texture slightly.
- Protein: Quinoa is a complete protein, but if you choose a different grain you can add lentils, chickpeas, tofu, or diced chicken to boost protein.
- Vegetables: Use whatever you have on hand—chopped cucumber, shredded carrots, roasted sweet potato, or baby greens all make great additions.
- Nuts and seeds: Pecans, walnuts, almonds, sunflower seeds or pepitas work well. Toasting nuts lightly brings out more flavor.
- Dried fruit: Dried apricots are ideal here, but dried cranberries, chopped dates, or raisins are tasty alternatives.
- Cheese: Blue cheese adds tang, but feta or goat cheese are delicious choices. To keep the dish dairy-free, simply omit the cheese.
Tips for Serving and Storage
Serve this salad at room temperature or slightly chilled. It makes a great main for a light meal or a hearty side to roasted meats and warm grain bowls. The flavors meld beautifully after a few hours in the fridge, so it’s well-suited to meal prep.
Store leftovers in an airtight container in the refrigerator for up to one week. If you’d like the nuts to stay extra crunchy, consider adding them just before serving. If the salad seems dry after sitting, add a splash more orange juice or a drizzle of olive oil and toss to refresh the flavors.
Harvest Grain Salad
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Cook
- Diet: Gluten Free
Ingredients
- 1 cup quinoa, cooked in about 2–3 cups water (or according to package instructions)
- 1/2 bell pepper, chopped
- 1/4 red onion, finely chopped
- 1 cup edamame, cooked and shelled (about 1 cup unshelled before cooking)
- 1/2 cup dried apricots, roughly chopped (about 8 apricots)
- 1/2 cup nuts, finely chopped (pecans, walnuts or almonds)
- 1/4 cup orange juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ground cumin
- 1/4 cup crumbled blue cheese (optional)
- Salt and pepper, to taste
Instructions
- Cook the quinoa according to package directions and let it cool to room temperature.
- While the quinoa cools, chop the vegetables, shell the edamame if needed, and chop the dried apricots and nuts.
- Whisk together the orange juice, red wine vinegar, cumin, salt and pepper to make the dressing.
- Combine the cooled quinoa with the vegetables, edamams, apricots and nuts. Pour the dressing over the salad and toss to combine.
- Top with crumbled blue cheese if desired and serve immediately, or refrigerate for up to one week.