Cranberry Pecan Quinoa Salad with Honey-Orange Dressing
Total Time
50 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(6)
Ingredients
5 servings
- 1 cup uncooked quinoa
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- For the dressing:
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1 medium orange, juiced
- zest of 1/2 an orange
- 1 tablespoon honey (or sub agave nectar to keep vegan)
- 1/2 teaspoon tumeric
- 1/2 teaspoon dried thyme
- salt and pepper, to taste
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Preparation
Step 1
Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 6-8 minutes. Remove from oven and set aside to cool. While they're toasting you can start cooking your quinoa.
Step 2
To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.
Step 3
To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
Step 4
Pour the dressing all over quinoa and add cranberries. Stir to combine. Refrigerate for at least 30 minutes to allow flavors to absorb into quinoa.
Step 5
Add salt and pepper to taste. Before serving fold in toasted pecans. Makes 5 servings; a little over 1/2 cup each.
Step 6
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