Cranberry Orange Quinoa Salad with Pecans

This cranberry orange quinoa salad is a delightful mix of flavors and textures with sweet, tangy, and nutty notes.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1 large orange, peeled and segmented
• 1/2 cup pecans, toasted and chopped
• 1/4 cup fresh mint leaves, chopped
• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring 2 cups of water to a boil in a saucepan. Add 1 cup of rinsed quinoa and reduce the heat to low. Cover and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed. Let it cool.
2. In a large bowl, combine the cooked quinoa, 1/2 cup of dried cranberries, 1 segmented large orange, 1/2 cup of toasted and chopped pecans, and 1/4 cup of chopped fresh mint leaves.
3. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of orange juice, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
4. Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
5. Serve the salad chilled or at room temperature, garnished with additional mint if desired.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---