CRANBERRY ORANGE QUINOA SALAD WITH PECANS
You'll enjoy this delicious Cranberry Orange Quinoa Salad with toasted pecans, covered in a honey-orange dressing! It's gluten-free, and easy to make!
Provided by JB @ The Grateful Girl Cooks!
Categories Salad
Time 25m
Number Of Ingredients 10
Steps:
- Rinse the quinoa in a mesh strainer. Bring 2 cups of water to a boil on MEDIUM-HIGH heat in a medium-sized saucepan. Add rinsed quinoa to the pan, stir to combine, then bring water back to a boil. Put a lid on the pan, and turn heat down to LOW. Cook quinoa for about 15 minutes OR until all the water has been absorbed by the quinoa. Once done, remove pan from the heat. Fluff up the quinoa, using a fork. Transfer quinoa to a large salad bowl, and let it cool for about 10 minutes.
- While quinoa cools, make the salad dressing. Place ingredients in a small bowl (olive oil, orange juice, apple cider vinegar, orange zest, honey, turmeric and thyme). Whisk until fully combined.
- Pour the dressing over warm quinoa, and stir well. Once combined, add dried cranberries, and stir well. Taste a bite of the salad; lightly season with salt and pepper, if desired. Place the salad (covered) into refrigerator, and let it chill for at least 30 minutes.
- Toasted, chopped pecans will be the last thing to add to the chilled salad right before you serve it! There are 2 ways to toast pecans: 1) Toast them in a skillet: Place chopped pecans in a dry skillet. Cook on low heat, stirring often, for 3-4 minutes until they become fragrant. 2) Oven bake: Preheat oven to 350° F. Put the chopped pecans onto an ungreased cookie sheet and bake for 6-8 minutes. However you choose to toast the pecans, remove from heat when done; let them cool BEFORE adding to the salad. Once cooled, stir them into the refrigerated salad, fluff with a fork, and serve! Enjoy!
Nutrition Facts : ServingSize 1 (1/5th of total), Calories 251 kcal, Carbohydrate 36 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 4 g, Sugar 11 g
CRANBERRY-ORANGE QUINOA SALAD
Make and share this Cranberry-Orange Quinoa Salad recipe from Food.com.
Provided by Dawn R
Categories Fruit
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the quinoa with cold water and strain. In a pot, add the quinoa, water and salt. Bring to a boil and turn the heat down to simmer. Cook for 15 minutes or till the liquid is absorbed. When done, fluff with a fork and then lay out in a thin layer on a baking sheet to cool.
- While the quinoa is cooking, reduce the orange juice to half by simmering is a non-reactive sauce pan for approximately 10 minutes. Set in the freezer for 5 mintues to cool. Once cooled, whisk in olive oil to make a vinaigrette.
- In a large bowl, combine the cranberries, raisins, nuts, orange slices and cooked quinoa. Pour vinaigrette over the mixure and stir together. If desired, add fresh chopped mint. Serve cold. Great with a side of whole grain toast or leafy greens -- or by itself. Makes approx 8 servings.
ORANGE CRANBERRY QUINOA SALAD
This is a great whole grain salad. Sometimes I use a small can of mandarin oranges in place of the whole orange.
Provided by CoreChick
Categories Oranges
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel orange, remove white pith and cut into 1/2 inch pieces.
- Heat oil over medium heat, cook onions 2 minutes or until softened but not browned.
- Add curry powder, stir while cooking 30 seconds. Be careful not to burn.
- Add broth, quinoa, and 1/4 tsp salt. Bring to a boil.
- Reduce heat to low, cover and simmer 15 minutes or until water is absorbed and quinoa is translucent.
- In a medium bowl, combine carrots, cranberries, orange, orange peel and 1/4 tsp salt. Carefully stir mixture into quinoa. Cover and let set 3 minutes. Sprinkle with parsley.
CRANBERRY APPLE PECAN QUINOA SALAD
A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!
Provided by jrsolger
Categories Salad Grains Quinoa Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 35.7 g, Cholesterol 5.9 mg, Fat 23.4 g, Fiber 5.1 g, Protein 8.3 g, SaturatedFat 3.4 g, Sodium 197.7 mg, Sugar 11.6 g
CRANBERRY ORANGE QUINOA SALAD
Quinoa (pronounced 'KEEN-wa') is a whole grain originating from Central America. It has become very popular recently for it's health benefits as a complete protein substitute for vegetarians. Quinoa is similar in texture to couscous and very versatile. This particular recipe is a wonderful and flavorful side dish for any occasions.
Provided by presvicki
Categories Grains
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter to saucepan and add quinoa. On medium heat, toast quinoa until light golden brown.
- Add OJ and water to pan and bring to a boil then simmer on low for 30 min until liquid is absorbed.
- In mixing bowl, combine cranberries, chopped green onions, toasted pine nuts, and chopped apple.
- In a measuring cup, mix olive oil, vinegar, spices, and honey. Blend well.
- Add cooked quinoa to bowl and toss well with the dressing.
- Chill in the refrigerator for at least 30 min before serving. Refrigerate for up to 4 days.
Nutrition Facts : Calories 432.1, Fat 26.2, SaturatedFat 5.3, Cholesterol 11.4, Sodium 44.3, Carbohydrate 44.3, Fiber 4.6, Sugar 9.9, Protein 7.5
CRANBERRY PECAN QUINOA
Transform a protein-packed superstar into a popular holiday side dish with the easy addition of dried cranberries and toasted pecans.
Provided by Cheri Liefeld
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, stir together cranberries and orange juice; set aside.
- In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil, stirring frequently, until softened. Add quinoa; cook and stir 1 minute. Add broth, orange peel and salt. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until broth is absorbed. Fluff with fork.
- Stir in cranberry mixture and pecans. Remove from heat; sprinkle with thyme. Serve immediately or cover and refrigerate.
Nutrition Facts : ServingSize 1 Serving
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QUINOA SALAD WITH ORANGES, PECANS AND CRANBERRIES
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Reviews 24Category Salads, Dressings, Marinades And SaucesServings 6-8Estimated Reading Time 4 mins
- Place the quinoa in a medium pot with the 2 cups of stock and 2 cups of water and bring to a boil. Simmer covered for 15 minutes, until it blooms. Drain well and put back into the pot and cover for 5 minutes. Remove lid and fluff with a fork and let cool.
- Once the quinoa has cooled, drain the cranberries and add them to the bowl with the orange sections, grapes, scallions and pecans and mix gently.
- Combine the olive oil, lemon juice, vinegar, honey, orange liqueur and salt and pepper and whisk to combine; drizzle over the salad and stir in gently.
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- Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 6-8 minutes. Remove from oven and set aside to cool. While they're toasting you can start cooking your quinoa.
- To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.
- To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
- Pour the dressing all over quinoa and add cranberries. Stir to combine. Refrigerate for at least 30 minutes to allow flavors to absorb into quinoa.
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