ORANGE CRANBERRY QUINOA SALAD
Orange Cranberry Quinoa Salad combines sweet cranberries, fresh oranges, crunchy walnuts and green onion for a healthy, gluten-free side dish.
Provided by Miss AK
Categories Side
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Start by cooking the quinoa according to the directions on the package.
- When the quinoa is cooked and slightly cool add it to a large bowl with the diced orange, cranberries, walnuts and green onion. Mix well.
- To make the vinaigrette, zest and juice your orange & juice the lemon.
- Add the juice, zest, olive oil, mustard, salt, and pepper into the glass jar & shake!
- Drizzle the entire bowl of goodness with your 4-5 tbsp of the citrus vinaigrette. Serve warm or cold.
Nutrition Facts : ServingSize about 1/3 cup, Calories 339 calories, Sugar 5 g, Sodium 199 mg, Fat 14 g, SaturatedFat 2 g, UnsaturatedFat 12 g, TransFat 0 g, Carbohydrate 45 g, Fiber 6 g, Protein 10 g, Cholesterol 0 mg
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
Number Of Ingredients 10
Steps:
- Make the salad by combining the cooked quinoa, radishes, carrots, cranberries and oranges in a large bowl and mixing well.
- In a smaller bowl, whisk together the dressing ingredients (orange juice, apple cider vinegar, olive oil and garlic).
- Pour the dressing over the salad and mix until combined.
- Pop in the fridge until ready to serve.
- Right before serving mix in the walnuts so that they stay crunchy!
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 QUINOA SALAD WITH BROCCOLI
This salad is delicious served hot or cold! It's vegan, gluten-free, and is pretty healthy!
Provided by Emma
Categories Quinoa Salad
Time 34m
Yield 4
Number Of Ingredients 9
Steps:
- Combine water and quinoa in a saucepan. Bring to a boil; reduce heat to medium-low and simmer until most of the water has been absorbed, about 8 minutes. Add cranberries; cook until plump and quinoa is tender, 4 to 5 minutes more. Transfer to a bowl.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 5 minutes. Drain; fold into the quinoa mixture.
- Mix olive oil, orange juice, lime juice, and garlic together in a small bowl to make dressing. Pour over quinoa mixture; toss to combine. Sprinkle walnuts on top.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 50.3 g, Fat 19 g, Fiber 5.7 g, Protein 9 g, SaturatedFat 2.1 g, Sodium 13.5 mg, Sugar 15.8 g
WILD RICE, QUINOA & CRANBERRY SALAD
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
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.
CRANBERRY AND CILANTRO QUINOA SALAD
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
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
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