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Cranberry Pecan Quinoa Salad Recipe

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★★★★★

4.5 from 93 reviews

This Cranberry Pecan Quinoa Salad is a vibrant, nutritious dish combining fluffy quinoa with the tartness of dried cranberries and the crunch of toasted pecans. Tossed in a simple olive oil and apple cider vinegar dressing, this salad is perfect as a light meal or a flavorful side dish, served warm or chilled.

Ingredients

Scale

Grains

  • 1 cup quinoa
  • 2 cups water

Add-ins

  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and chopped

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Prepare Quinoa: Rinse 1 cup of quinoa under cold water to remove its natural coating and reduce bitterness. Then, cook it in 2 cups of water by bringing to a boil, covering, and simmering for about 15 minutes until the quinoa is fluffy and water is absorbed.
  2. Toast Pecans: While the quinoa cooks, toast 1/2 cup of pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly browned. Then chop them coarsely.
  3. Combine Ingredients: In a large bowl, combine the cooked quinoa, toasted pecans, 1/2 cup dried cranberries, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, and salt and pepper to taste.
  4. Toss and Serve: Toss the salad thoroughly so all ingredients are evenly coated. Serve the quinoa salad warm or chill it in the refrigerator and serve cold according to preference.

Notes

  • To toast pecans, stir frequently to prevent burning.
  • You can substitute pecans with walnuts or almonds if preferred.
  • This salad can be made ahead and stored in the refrigerator for up to 3 days.
  • For a vegan-friendly recipe, all ingredients are already suitable.
  • Add fresh herbs like parsley or mint for extra flavor if desired.

Keywords: quinoa salad, cranberry salad, pecan salad, healthy salad, vegan salad, gluten free, nutritious salad

Find it online: https://frommamamaya.com/cranberry-pecan-quinoa-salad-recipe/