Quinoa-Cranberry Salad with Pecans

Quinoa-Cranberry Salad with Pecans

23
sarahmagali 0

"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!"

Ingredients

1 h 20 m servings 222 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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

23
  1. 25 Ratings

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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...

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 m...

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 ...