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Quinoa-Cranberry Salad with Pecans

Quinoa-Cranberry Salad with Pecans

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    1 h 20 m
sarahmagali

sarahmagali

A very easy salad and a nice twist on the usual cranberries-pecans salad with contrasting flavors and textures. Nice in the fall/winter with a bowl of pumpkin soup!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl, and cool to warm, about 20 minutes.
  2. Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour before serving.
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Reviews

sarahanna
44

sarahanna

11/22/2010

The recipe is good as is, however, I added 1 chopped apple, 1 orange supremed, and zest of 1 orange,and replaced the pecans with walnuts . You can also use fresh cranberries, and crush them in the food processor and add sugar to you likeness.

macks
32

macks

11/30/2010

This recipe was sort of flavorless so I made a few changes. I sautéed an onion and celery with garlic, thyme, rosemary and sage. I mixed it into the salad and also added golden raisins. This made it taste like and alternative stuffing. Would be great for vegetarians at Thanksgiving!

Lorissa
26

Lorissa

12/10/2010

Simple and tasty for sure. The changes I made included using red quinoa instead of regular (really yummy and nutty). I used fresh cranberries rather than dried as they are in season and so good for you! I also sauteed a small onion and garlic to add to the mix. As far as seasonings go I mixed the olive oil, lemon, salt and pepper per the recipe and then added a little honey for sweetener and some fresh sage from my home herb garden. To finish I threw in some fresh chopped parsley also. This recipe is awesome because you can really mix and match what is in your cabinets and make it work regardless. The last thing I'll add is that quinoa always takes a bit longer to cook than the package says. It's usually ready for me in 20 minutes, not the indicated 6 or 7 minutes.

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