Quinoa Cranberry Pecan Salad
This quinoa cranberry pecan salad hits that perfect balance, offering a mix of textures and tastes that warm the soul without feeling heavy.
Equipment
- Medium saucepan
- Large mixing bowl
- Small bowl or jar
- Cutting board & sharp knife
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
Ingredients
For the Quinoa Salad:
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup pecans roughly chopped
- 1 small red onion finely diced
- 2 celery stalks diced
- 2 cups baby spinach or arugula
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
Cook the Quinoa
- Rinse 1 cup of quinoa under cold water to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa with 2 cups water or vegetable broth.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Then fluff gently with a fork.
- Pro Tip: Fluffing with a fork instead of stirring with a spoon keeps the quinoa light and fluffy, not mushy.
Toast the Pecans
- While the quinoa cooks, place the chopped pecans in a dry skillet over medium heat.
- Stir frequently for 3–5 minutes until they smell nutty and turn slightly golden.
- Remove from heat and let cool.
- Pro Tip: Watch closely—nuts can burn fast! Toasting enhances their flavor and crunch.
Prepare the Vegetables and Cranberries
- Dice 1 small red onion and 2 celery stalks into small, even pieces.
- Roughly chop 2 cups of baby spinach or arugula if the leaves are large.
- Measure 1/2 cup dried cranberries and set aside.
Make the Dressing
- In a small bowl or mason jar, combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, and 1 teaspoon Dijon mustard.
- Whisk (or shake if using a jar) until fully emulsified.
- Season with salt and black pepper to taste.
- Pro Tip: Whisk continuously to prevent the oil and vinegar from separating.
Assemble the Salad
- In a large mixing bowl, combine the cooked quinoa, toasted pecans, dried cranberries, diced onion, celery, and greens.
- Pour the dressing over the salad.
- Gently toss until all ingredients are evenly coated.
Serve or Store
- Serve immediately as a warm quinoa salad or let it cool to room temperature for a quinoa salad for lunch.
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Pro Tip: This salad can be enjoyed cold or lightly warmed—both ways taste amazing!
Notes
Nutritional Value (Per Serving):
- Calories: 310
- Protein: 8g
- Carbohydrates: 38g
- Dietary Fiber: 5g
- Sugars: 12g
- Fat: 14g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 120mg
- Potassium: 320mg