Cranberry Apple Quinoa Salad Recipes

CRANBERRY APPLE QUINOA SALAD

Steps:

• Rinse quinoa for 30 seconds under cool water.
• Add 2 Cups water to a pot and add quinoa, cooking for 10 minutes.
• Drain and set aside to cool
• When cooled, place quinoa in a large bowl, adding all other ingredients, except the pumpkin seeds and dressing.
• Mix all ingredients well and set aside.
• Prepare the pear vinaigrette dressing
• Put all ingredients except the Champagne Pear vinegar into a high-speed blender or a food processor with the "S" blade. Process enough to break up the pear.
• Add the Champagne Pear vinegar and process on high to emulsify completely - about 1 minute. Should be exceptionally smooth with no chunks.
• Serve salad in individual bowls, sprinkling with the candied pumpkin seeds as a garnish. Drizzle the dressing over each bowl individually. Enjoy

QUINOA-AND-APPLE SALAD WITH CURRY DRESSING

Steps:

• Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
• Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
• Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

CRANBERRY AND CILANTRO QUINOA SALAD

Steps:

• Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
• Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

CRANBERRY APPLE PECAN QUINOA SALAD

Steps:

• Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
• Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.

QUINOA AND BUTTERNUT SQUASH SALAD

Steps:

• Preheat the oven to 400 degrees.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Spread the squash onto the prepared baking sheet and roast for 25-30 minutes until lightly browned.
• While the squash cooks, prepare the quinoa. Add the water to a pot and bring to a boil.
• Add quinoa and boil for about 15 minutes, or until the water has been absorbed.
• Once the quinoa is cooked, add to a bowl and fluff with a fork.
• Toss with cooked squash, cranberries, almonds, and apples.
• In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, and salt.
• Drizzle the dressing over the quinoa mixture and add salt to taste, if needed.

CRANBERRY APPLE PECAN QUINOA SALAD

Steps:

• Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
• Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir.
• Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.
• If you would like to serve the salad cold, you can prepare the recipe the same way, but don't add the sauce, cranberries, apples, and pecans until the quinoa has cooled. Then, mix all together in a bowl and refrigerate for at least 30 minutes.