Zesty Cranberry Quinoa Salad

Name: Zesty Cranberry Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups water; 1/2 cup dried cranberries; 1 cup baby spinach, chopped; 1/4 cup fresh mint leaves, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup pecans, toasted and chopped; 1/2 small red onion, finely diced; 1 orange, juiced; 1 lemon, juiced; 3 tbsp olive oil; 1 tsp honey; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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Welcome to a refreshing twist on salad! This Zesty Cranberry Quinoa Salad is a vibrant blend of flavors and textures, perfect for brightening up any meal. Whether you're looking for a light lunch or a side dish that impresses, this salad has you covered.

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Ingredients for Zesty Cranberry Quinoa Salad

Quinoa is the star here, providing a fluffy and protein-rich base. It's a wonderful alternative to grains like rice or pasta. Dried cranberries add a sweet and chewy contrast, while baby spinach brings a fresh, leafy crunch. The fresh mint leaves and parsley give a burst of herby freshness, elevating the salad to something special. Pecans introduce a toasted, nutty flavor, and the red onion adds a slight zing without overpowering the dish. The dressing, made with orange juice, lemon juice, olive oil, and a touch of honey, ties everything together with a zesty sweetness. Don't forget to season with salt and pepper to taste.

Tips & Tricks

Toast the pecans in a dry frying pan for a few minutes to enhance their flavor.
Use freshly squeezed orange and lemon juice for the brightest taste.
If you prefer a bit more sweetness, add a touch more honey to the dressing.

Serving Suggestions

This salad pairs beautifully with grilled chicken or fish, making it a versatile side. It's also a fantastic addition to a picnic spread or a potluck. Serve it in a large bowl for a family-style meal or plate it individually for a more formal presentation.

Frequently Asked Questions

Can I use a different grain instead of quinoa?: Yes, couscous or bulgur would work well here, though it will change the texture slightly.
How long will this salad keep?: It keeps well in the refrigerator for up to 3 days. The flavors develop more over time, making it a great make-ahead option.
Can I add protein to this salad?: Absolutely! Grilled chicken, shrimp, or chickpeas would be excellent additions.

Zesty Cranberry Quinoa Salad Recipe Walkthrough

Start by rinsing the quinoa under cold water until the water runs clear. This step is crucial to remove any bitterness. Once rinsed, bring 2 cups of water to a boil in a medium saucepan, add the quinoa, then reduce the heat to low. Cover it up and let it simmer for about 15 minutes, until the water is absorbed and the quinoa is nice and fluffy.

While the quinoa is cooking, whisk together the orange juice, lemon juice, olive oil, honey, salt, and pepper in a small bowl. This dressing is simple but so effective, balancing sweetness with a bit of tang.

In a large bowl, combine your cooked quinoa with the dried cranberries, baby spinach, mint leaves, parsley, red onion, and pecans. Pour over the dressing and toss everything together until well combined.

For the best results, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Why You'll Love This Recipe

Quick and easy to prepare, perfect for busy days.
Packed with nutritious ingredients that keep you energized.
A delightful combination of sweet, tangy, and nutty flavors.
Great make-ahead dish that tastes even better the next day.

Ingredients

1 cup quinoa

2 cups water

1/2 cup dried cranberries

1 cup baby spinach, chopped

1/4 cup fresh mint leaves, chopped

1/4 cup fresh parsley, chopped

1/4 cup pecans, toasted and chopped

1/2 small red onion, finely diced

1 orange, juiced

1 lemon, juiced

3 tbsp olive oil

1 tsp honey

Salt and pepper to taste

Step-by-step Instructions

1. Rinse quinoa under cold water until the water runs clear.

2. In a medium saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

3. In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, salt, and pepper.

4. In a large bowl, combine cooked quinoa, dried cranberries, baby spinach, mint leaves, parsley, red onion, and pecans.