Cranberry Orange Quinoa Salad Recipes

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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.

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.

CRANBERRY-ORANGE QUINOA SALAD



Cranberry-Orange Quinoa Salad image

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

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 AND CILANTRO QUINOA SALAD



Cranberry and Cilantro Quinoa Salad image

I got this recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combinations of the flavors.

Provided by Alison

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

1 ½ cups water
1 cup uncooked quinoa, rinsed
¼ cup red bell pepper, chopped
¼ cup yellow bell pepper, chopped
1 small red onion, finely chopped
1 ½ teaspoons curry powder
¼ cup chopped fresh cilantro
1 lime, juiced
¼ cup toasted sliced almonds
½ cup minced carrots
½ cup dried cranberries
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 31.6 g, Fat 3.9 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 13.1 mg, Sugar 8.2 g

CRANBERRY ORANGE QUINOA SALAD



CRANBERRY ORANGE QUINOA SALAD image

Categories     Citrus     Fruit     Side     Thanksgiving     Vegan

Yield 4 people

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:

  • Rinse with water: 1 cup quinoa 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.

QUINOA-CRANBERRY SALAD WITH PECANS



Quinoa-Cranberry Salad with Pecans image

A very easy salad and a nice twist on the usual cranberries-pecans salad with contrasting flavors and textures. Nice in the fall/winter with a bowl of pumpkin soup!

Provided by sarahmagali

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 7

1 cup quinoa, rinsed and drained
2 cups water
½ cup chopped toasted pecans
½ cup dried cranberries
1 tablespoon olive oil
2 tablespoons lemon juice
salt and pepper to taste

Steps:

  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl, and cool to warm, about 20 minutes.
  • Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour before serving.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 27.9 g, Fat 11 g, Fiber 3.9 g, Protein 4.7 g, SaturatedFat 0.9 g, Sodium 8.4 mg, Sugar 7 g

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