Cranberry Orange Quinoa Salad with Pecans, and Dried Fruit

Cranberry Orange Quinoa Salad with Pecans, and Dried Fruit

Fluffy quinoa tossed with citrusy dressing, crunchy pecans, and chewy dried fruit.

Total 1 hr Makes 6 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This grain salad pairs nutty quinoa with a bright orange vinaigrette, toasted pecans, and pops of dried cranberries. It works as a make-ahead side for holiday tables or a light lunch on its own. Serve chilled or at room temperature for a refreshing contrast of textures.

Ingredients

  • 1 1/2 cups quinoa, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • 1/2 cup chopped dried apricots
  • 3/4 cup pecans, chopped
  • 1/3 cup chopped fresh parsley
  • 3 green onions, thinly sliced
  • 1 orange, zested and juiced
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the rinsed quinoa, water, and 1/2 teaspoon salt. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.

  3. Remove from heat and let the quinoa stand, covered, for 5 minutes, then fluff with a fork and spread onto a baking sheet to cool.

  4. While the quinoa cooks, toast the pecans in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant, about 4 minutes. Set aside to cool.

  6. In a large bowl, combine the cooled quinoa, dried cranberries, dried apricots, toasted pecans, parsley, and green onions.

  7. Pour the orange dressing over the quinoa mixture and toss well to combine.

  8. Cover and refrigerate at least 30 minutes to let the flavors meld before serving.

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Cranberry Orange Quinoa Salad with Pecans, and Dried Fruit

This grain salad pairs nutty quinoa with a bright orange vinaigrette, toasted pecans, and pops of dried cranberries. It works as a make-ahead side for holiday tables or a light lunch on its own. Serve chilled or at room temperature for a refreshing contrast of textures.

1 hr 6 servings 320 cal

Ingredients

  • 1 1/2 cups quinoa, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • 1/2 cup chopped dried apricots
  • 3/4 cup pecans, chopped
  • 1/3 cup chopped fresh parsley
  • 3 green onions, thinly sliced
  • 1 orange, zested and juiced
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Method

  1. 1

    In a 6-quart saucepan, combine the rinsed quinoa, water, and 1/2 teaspoon salt. Bring to a boil over high heat.

  2. 2

    Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.

  3. 3

    Remove from heat and let the quinoa stand, covered, for 5 minutes, then fluff with a fork and spread onto a baking sheet to cool.

  4. 4

    While the quinoa cooks, toast the pecans in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant, about 4 minutes. Set aside to cool.

  5. 5

    In a small bowl, whisk together the orange zest, orange juice, olive oil, honey, apple cider vinegar, black pepper, and 1/4 teaspoon salt.

  6. 6

    In a large bowl, combine the cooled quinoa, dried cranberries, dried apricots, toasted pecans, parsley, and green onions.

  7. 7

    Pour the orange dressing over the quinoa mixture and toss well to combine.

  8. 8

    Cover and refrigerate at least 30 minutes to let the flavors meld before serving.