Cranberry Orange Quinoa Salad

CRANBERRY-ORANGE QUINOA SALAD



Cranberry-Orange Quinoa Salad image

Make and share this Cranberry-Orange Quinoa Salad recipe from Food.com.

Recipe From food.com

Provided by Dawn R

Categories     Fruit

Time 30m

Yield 8 serving(s)

Number Of Ingredients: 9

2 cups dry quinoa
1 cup orange juice
2 1/2 cups water
1 cup mandarin orange section, drained
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup walnut pieces
1 teaspoon salt
3 tablespoons extra virgin olive oil

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.


CRANBERRY ORANGE QUINOA SALAD



CRANBERRY ORANGE QUINOA SALAD image

Recipe From epicurious.com

Categories     Apple

Number Of Ingredients: 11

1 cup quinoa
2 cup water
2 large leaves of kale
2 cup cranberries, fresh
2 TBS extra-virgin olive oil
1 tsp honey
2 TBS orange zest, grated
6 small oranges
1/4 cup mixed nuts
1/4 cup pomegranate arils
1/4 cup mint, fresh, chopped

Steps:

  • Bring to boil: 2 cup water When water is boiling, transfer rinsed quinoa and return to boil.Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes. Wash, remove from stems and finely chop: 2 large leaves of kale Pulse in a food processor to coarsely chop: 2 cup cranberries, fresh 2 TBS extra-virgin olive oil 1 tsp honey When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature. Stir in with the quinoa: 2 TBS orange zest , grated Peel and coarsely chop: 6 small oranges When quinoa is cooled completely, gently stir in the oranges and cranberry mixture. Stir in: 1/4 cup mixed nuts 1/4 cup pomegranate arils 1/4 cup mint, fresh , chopped Cover and refrigerate until ready to serve.


ORANGE CRANBERRY QUINOA SALAD



Orange Cranberry Quinoa Salad image

This is a great whole grain salad. Sometimes I use a small can of mandarin oranges in place of the whole orange.

Recipe From food.com

Provided by CoreChick

Categories     Oranges

Time 25m

Yield 6 serving(s)

Number Of Ingredients: 11

1 tablespoon olive oil
1/2 cup scallion, sliced
1 teaspoon curry powder
2 cups chicken broth
1 cup quinoa, rinsed, drained
2 cups carrots, shredded
1/2 cup dried cranberries, chopped coarsely
1 medium orange
1 teaspoon orange peel, grated
2 tablespoons fresh parsley, chopped
salt

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.


WILD RICE, QUINOA & CRANBERRY SALAD



Wild Rice, Quinoa & Cranberry Salad image

This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients: 14

2 cups uncooked wild rice
2 cartons (32 ounces each) reduced-sodium chicken broth, divided
1-1/2 cups quinoa, rinsed
1 medium onion, chopped
4 garlic cloves, minced
2 medium navel oranges
1 cup dried cranberries
1 cup sliced almonds
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons rice vinegar
1 teaspoon salt
1/2 teaspoon pepper
Calories 317 calories
Fat9g fat (1g saturated fat)
Cholesterol0 cholesterol
Sodium595mg sodium
Carbohydrate51g carbohydrate (15g sugars
Fiber6g fiber)
Protein11g protein.

Steps:

  • Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.




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