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- 1 cup quinoa, thoroughly rinsed - 2 cups water - 1 cup fresh or dried cranberries - Zest and juice of 1 orange - 1/2 cup pecans, coarsely chopped - 1/2 cup feta cheese, crumbled (optional for a vegan version) - 1/4 cup green onions, thinly sliced - 1/4 cup fresh parsley, finely chopped - 3 tablespoons extra virgin olive oil - Salt and pepper to taste Using these fresh ingredients makes the salad pop with color and flavor. Quinoa is a great base. It is light and packed with protein. Cranberries add a sweet tang. The orange zest and juice bring brightness. Pecans add crunch. Feta cheese, if you choose to use it, gives a creamy texture. Green onions and parsley provide freshness. Extra virgin olive oil enhances the taste. Salt and pepper tie all the flavors together. This mix creates a balanced dish that is satisfying and fun to eat. Do not skip rinsing the quinoa. It removes bitterness. Fresh or dried cranberries work well. Choose what you like best. If you want a vegan salad, just leave out the feta. Gather these ingredients to make a vibrant and tasty salad. It is perfect for lunch or as a side dish. Enjoy the bright flavors and healthy benefits in every bite! {{ingredient_image_2}} - Start by boiling 2 cups of water in a medium pot. - Add 1 cup of rinsed quinoa to the boiling water. - Cover the pot and reduce the heat to low. - Let it simmer for about 15 minutes. - The quinoa should become tender and fluffy. - Once cooked, remove the pot from the heat. - Let the quinoa cool in the pot for about 10 minutes. - While the quinoa cools, grab a small bowl. - Combine the juice and zest of 1 orange. - Add 3 tablespoons of olive oil, salt, and pepper. - Whisk the mixture until it is well blended. - Taste it and adjust the seasoning if needed. - In a large bowl, add the cooled quinoa. - Mix in 1 cup of cranberries and 1/2 cup of chopped pecans. - Add 1/4 cup of sliced green onions and 1/4 cup of chopped parsley. - Toss everything gently to combine the ingredients. - Pour the dressing over the quinoa mixture. - Use a spatula or large spoon to toss the salad. - Make sure all the ingredients are coated with the dressing. - Let the salad sit for at least 30 minutes. - This allows the flavors to blend nicely. - If you want, sprinkle some crumbled feta on top before serving. To avoid mushy quinoa, rinse it well. This removes a bitter coating called saponin. Use a fine mesh strainer for this step. Rinse under cold water for about 1-2 minutes. This helps each grain stay separate when cooked. Cook your quinoa in a medium saucepan. Use 2 cups of water for every cup of quinoa. Bring the water to a boil first, then add the rinsed quinoa. Cover and reduce heat to low. Let it simmer gently for about 15 minutes. Once cooked, remove it from heat and let it cool for 10 minutes. This extra cooling time helps the grains fluff up nicely. To make this salad shine, consider adding spices or herbs. A pinch of cumin can bring warmth. Fresh herbs like mint or basil can add a fresh twist, too. Experiment with flavors that you love. If you want a sweeter taste, try adding honey or maple syrup. Just a drizzle can balance the tangy orange juice. This makes the salad more enjoyable for those who like sweeter dishes. Serve the salad in a large bowl for a beautiful display. You can layer the ingredients for a colorful look. Garnish with extra parsley or orange slices. This adds a pop of color and makes the dish more appealing. For a fun touch, consider using small jars for individual servings. This makes it easy for guests to grab their own. Plus, it looks cute on a table! Pro Tips Toast the Pecans: Lightly toasting the pecans in a dry skillet for a few minutes enhances their flavor and adds a delightful crunch to the salad. Use Fresh Cranberries: If using fresh cranberries, consider lightly cooking them with a bit of sugar and water until they burst for a sweeter and juicier addition. Make it Ahead: This salad can be made a day in advance. Just hold off on adding the feta cheese until you're ready to serve for the best texture. Experiment with Add-ins: Feel free to customize the salad by adding other ingredients like diced apples, pomegranate seeds, or even a touch of cinnamon for extra flavor. {{image_4}} You can easily make this salad vegan. Just skip the feta cheese. Instead, try using avocado for creaminess. You can also add nutritional yeast for a cheesy flavor without dairy. For protein, use nuts or seeds. Almonds or sunflower seeds work great. They add crunch and boost nutrition. Seasonal fruits can make your salad even better. Try adding diced apples or fresh pomegranates. They bring a sweet and tart flavor to the dish. You can also switch nuts based on what you find. Walnuts or hazelnuts are great choices in fall. They add a rich taste and texture. Different dressings can change the entire flavor of your salad. Balsamic vinegar gives a sweet touch. Mix it with olive oil for a rich taste. You can also use yogurt-based dressings for a creamy feel. They add a tangy twist and balance the salad's sweetness. To keep your cranberry orange quinoa salad fresh, store it in an airtight container. Place the container in the fridge. This will help the salad stay crisp and tasty. You can keep it for up to three days. After that, the flavors may fade, and the ingredients will not be as fresh. You can freeze quinoa salad, but it may change the texture. I recommend freezing it without the dressing. This way, the salad holds its shape. When you are ready to eat, let it thaw in the fridge overnight. To revive the flavors, add fresh dressing after thawing. You can also mix in fresh herbs or nuts for extra texture. Enjoy your salad at its best by following these tips! Yes, you can prepare this salad in advance. Cook the quinoa and let it cool. Mix the other ingredients and store them in the fridge. Just add the dressing before serving. This lets the flavors blend well. I recommend making it up to a day ahead. If you need a substitute for quinoa, there are great options. You can use brown rice or farro for a nice texture. For a gluten-free choice, try using millet or even cauliflower rice. Each will add a different taste but will still be delicious. Serving this salad is easy and fun. Place it in a large bowl for everyone to enjoy. Garnish with fresh parsley and orange slices for color. Pair it with grilled chicken or fish for a complete meal. It’s also great as a side dish at gatherings. This quinoa salad combines fresh flavors and healthy ingredients into a perfect dish. You learned how to cook quinoa, create a zesty dressing, and combine the ingredients. Tips for cooking and presentation can help make it your own. Remember, you can adjust flavors and substitute ingredients based on your taste or seasonality. Enjoy the freshness and nutrition of this salad, knowing you made it with care. This dish is not just a side; it's a delightful addition to any meal.

Cranberry Orange Quinoa Salad

A refreshing salad featuring quinoa, cranberries, and a zesty orange dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups water
  • 1 cup fresh or dried cranberries
  • 1 orange zest and juice
  • 0.5 cup pecans, coarsely chopped
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup green onions, thinly sliced
  • 0.25 cup fresh parsley, finely chopped
  • 3 tablespoons extra virgin olive oil
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring 2 cups of water to a rapid boil. Carefully add the rinsed quinoa. Cover and reduce heat to low, allowing to simmer for about 15 minutes until tender and fluffy. Remove from heat and let cool for 10 minutes.
  • In a small bowl, combine the orange juice, orange zest, olive oil, and a pinch of salt and pepper. Whisk until well combined and adjust seasoning as needed.
  • In a large mixing bowl, add the cooled quinoa, cranberries, chopped pecans, sliced green onions, and chopped parsley. Gently mix to combine.
  • Pour the dressing over the quinoa mixture and gently toss until all ingredients are coated.
  • Let the salad rest at room temperature for at least 30 minutes or refrigerate for up to 2 hours before serving. Sprinkle crumbled feta cheese on top just before serving if desired.

Notes

For a vegan version, omit the feta cheese.
Keyword cranberries, healthy, orange, quinoa, salad