Description
Festive Christmas Orange Cranberry Quinoa Salad brings Mediterranean warmth to winter tables with zesty citrus and sweet-tart berries. Holiday gatherings welcome this elegant, wholesome dish that blends nutrition and seasonal celebration.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) cooked quinoa
- 1/2 cup (75 g) fresh cranberries, chopped
- 1 orange, peeled and diced
Nuts and Herbs:
- 1/4 cup (30 g) chopped pecans or walnuts
- 1/4 cup (15 g) chopped fresh cilantro
Dressing and Seasoning:
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) lemon juice
- 1 pinch of salt
Instructions
- Thoroughly cleanse quinoa under cool running water, then prepare according to package guidelines, ensuring grains are fluffy and separated. Allow quinoa to cool to ambient temperature, spreading on a flat surface to expedite cooling process.
- Select a spacious mixing vessel and combine the cooled quinoa with vibrant dried cranberries, zesty orange segments, fragrant cilantro leaves, and crunchy chopped nuts, creating a colorful and textural foundation.
- Craft a luxurious dressing by whisking golden honey, robust extra virgin olive oil, bright freshly squeezed lemon juice, and a delicate pinch of sea salt in a compact mixing container until ingredients harmonize smoothly.
- Delicately drizzle the prepared dressing over the quinoa medley, using gentle folding motions to ensure even distribution and prevent ingredient compaction, allowing each component to absorb the tangy-sweet flavor profile.
- Transfer the salad to a serving platter, presenting it either thoroughly chilled from refrigeration or at comfortable room temperature, which allows the ingredients’ natural essences to bloom and interplay.
Notes
- Master quinoa cooking by rinsing thoroughly to remove bitter coating and ensure fluffy texture.
- Toast nuts lightly before adding to enhance their nutty flavor and provide extra crunch to the salad.
- Customize this dish by substituting honey with maple syrup for a vegan-friendly version or adding roasted chickpeas for extra protein.
- Prepare ingredients ahead of time and store separately to maintain freshness, mixing just before serving to prevent soggy salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 240
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg