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Cranberry Orange Quinoa Salad with Pecans Recipe

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4.1 from 3 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 5 servings
  • Diet: Vegetarian

Description

A vibrant and nutritious Cranberry Orange Quinoa Salad with toasted pecans, combining the nutty flavor of quinoa with the sweet tartness of dried cranberries and the fresh zest of orange. This easy-to-make salad is dressed with a tangy, honey-sweetened vinaigrette flavored with turmeric and thyme, making it a perfect light lunch or side dish that can be served chilled.

Ingredients

Quinoa Salad

  • 1 cup uncooked quinoa
  • 1/3 cup dried cranberries
  • 1 medium orange (zest and juice)
  • salt and pepper, to taste

Salad Dressing

  • 1 tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon honey or agave nectar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon turmeric

Toasted Pecans

  • 1/3 cup pecans, chopped and toasted

Instructions

  1. Cook the Quinoa: Rinse the quinoa thoroughly in a mesh strainer. Bring 2 cups of water to a boil over medium-high heat in a medium saucepan. Add the rinsed quinoa, stir, and return to a boil. Cover with a lid, reduce heat to low, and simmer for about 15 minutes or until the water is fully absorbed. Remove from heat, fluff the quinoa with a fork, transfer to a large salad bowl, and allow it to cool for 10 minutes.
  2. Prepare the Dressing: In a small bowl, whisk together olive oil, freshly squeezed orange juice, apple cider vinegar, orange zest, honey (or agave nectar), turmeric, and dried thyme until fully combined to create a flavorful dressing.
  3. Combine Salad Ingredients: Pour the dressing over the warm quinoa and mix thoroughly to ensure all grains are coated. Stir in the dried cranberries. Season lightly with salt and pepper according to your taste. Cover the salad and place it in the refrigerator to chill for at least 30 minutes to meld the flavors.
  4. Toast the Pecans: For toasting, either place the chopped pecans in a dry skillet over low heat and stir frequently for 3-4 minutes until fragrant, or bake them on an ungreased cookie sheet in a preheated oven at 350°F for 6-8 minutes. Allow pecans to cool completely before adding to the salad.
  5. Serve the Salad: Once the pecans are cool, fold them gently into the chilled quinoa salad. Fluff lightly with a fork to combine everything evenly. Serve immediately and enjoy the refreshing, nutty, and citrusy flavors.

Notes

  • For a vegan option, substitute honey with agave nectar or maple syrup.
  • You can add fresh herbs such as parsley or cilantro for additional freshness.
  • Make sure to cool the quinoa before adding the dressing to prevent wilting or sogginess.
  • To enhance texture variety, consider adding diced cucumber or avocado just before serving.
  • Salad can be stored covered in the refrigerator for up to 2 days; add pecans just before serving to maintain crunchiness.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/cranberry-orange-quinoa-salad-with-pecans-recipe/