Quinoa Salad with Oranges, Pecans and Cranberries
A healthy and delicious salad featuring quinoia, fruit and nuts.
Servings 6 -8 Servings
Calories
Ingredients
- 10 oz quinoa I used a variegated variety
- 2 cups chicken or vegetable stock
- ¼ cup pomegranate juice a juice blend is fine
- ¼ cup dried cranberries
- 2 navel oranges peeled and sliced between membranes
- 1 cup seedless red or green grapes cut in half
- 2 Tbsp scallions white and green parts, thinly sliced
- ½ cup pecans toasted
For the Dressing:
- ½ cup olive oil
- 2 Tbsp freshly squeezed lemon juice
- ¼ cup raspberry or balsamic vinegar
- 4 Tbsp honey
- 2 Tbsp Orange Liqueur optional - use orange juice
- ½ teaspoon freshly ground black pepper
- ½ tsp salt
Instructions
- Place the quinoa in a medium pot with the 2 cups of stock and 2 cups of water and bring to a boil. Simmer covered for 15 minutes, until it blooms. Drain well and put back into the pot and cover for 5 minutes. Remove lid and fluff with a fork and let cool.
- While the quinoa is cooking, soak the dried cranberries in the pomegranate juice to plump.
- Once the quinoa has cooled, drain the cranberries and add them to the bowl with the orange sections, grapes, scallions and pecans and mix gently.
For the Dressing:
- Combine the olive oil, lemon juice, vinegar, honey, orange liqueur and salt and pepper and whisk to combine; drizzle over the salad and stir in gently.
- Allow to sit for 30 minutes for the flavors to blend. Check seasonings and serve at room temperature.
Nutrition
Serving: 1grams