This vibrant Cranberry Orange Quinoa Salad combines tangy cranberries, sweet orange, crunchy pecans, and chewy dried fruit with fluffy quinoa. It’s a nutritious dish that can be served as a main or side. Easy to prepare with versatile ingredients, this salad is an excellent choice for meal prep and potlucks, making it ideal for busy days. The fresh, tangy flavors and varied textures make it a delightful choice, whether enjoyed immediately or chilled for later.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup dried apricots, chopped
• 1/4 cup dried cherries
• 1 orange, zested and juiced
• 1/4 cup olive oil
• 1/4 cup orange juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then let it cool.
3. In a large bowl, combine the cooked quinoa, dried cranberries, pecans, dried apricots, and dried cherries.
4. In a small bowl, whisk together the orange zest, orange juice, olive oil, Dijon mustard, salt, and black pepper to create the dressing.
5. Pour the dressing over the quinoa mixture and toss until well combined. Adjust seasoning if needed.
6. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Keywords: Salad, Quinoa, Cranberry, Orange, Pecans

Spice Rack: Salt, Black Pepper

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