Ingredients for Cranberry Orange Quinoa Salad
- 1 cup quinoa
- 1/2 cup orange juice
- 2 cups water
- Mandarin Orange Section
- Dried Cranberries
- 1/2 cup raisins
- Walnut Pieces
- 1/2 teaspoon salt
- Extra Virgin Olive Oil
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How to Make Cranberry Orange Quinoa Salad
- Rinse 1 cup of quinoa thoroughly under cold water and drain.
- In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/2 teaspoon of salt.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
- Once cooked, fluff the quinoa with a fork and spread it in a thin layer on a baking sheet to cool completely.
- While the quinoa cooks, prepare the orange vinaigrette: In a small saucepan, simmer 1/2 cup of orange juice over medium heat for 10 minutes, or until reduced by half.
- Remove from heat and let cool for 5 minutes. Then, whisk in 1/4 cup of olive oil.
- In a large bowl, combine 1 cup of dried cranberries, 1/2 cup of raisins, 1/2 cup of chopped nuts (such as pecans or walnuts), 1/2 cup of segmented orange slices, and the cooled quinoa.
- Pour the orange vinaigrette over the mixture and stir gently to combine.
- If desired, stir in 1/4 cup of fresh chopped mint.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
- Serve chilled. Enjoy this delicious salad on its own, with whole-grain toast, or alongside leafy greens!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
53g
Fat
7g
Carbs
14g
