Description
Zesty orange cranberry quinoa salad brings Mediterranean flavors dancing across your plate with bold, refreshing ingredients. Crisp quinoa mingles with tangy cranberries and bright citrus, creating a light yet satisfying dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup quinoa (cooked and cooled)
- 1 large orange, segmented
- 1 cup fresh spinach or arugula
Fruits and Nuts:
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
Dressing and Additional Ingredients:
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon or orange juice
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Thoroughly rinse quinoa under cold water, then prepare according to package guidelines, ensuring each grain is fluffy and separated. Let the quinoa cool to room temperature, spreading it on a wide surface to expedite cooling.
- Craft a vibrant citrus vinaigrette by whisking together zesty citrus juice, golden honey, extra virgin olive oil, and a pinch of seasoning until the mixture becomes smooth and emulsified.
- Gather a spacious mixing vessel and combine the cooled quinoa with verdant leafy greens, creating a nutritious base for the salad.
- Integrate juicy orange segments, tangy dried cranberries, thinly sliced red onion, and crunchy chopped nuts into the quinoa mixture, distributing ingredients evenly.
- Pour the prepared dressing over the salad, using gentle folding motions to ensure each ingredient is delicately coated without crushing the delicate components.
- Optionally, allow the salad to rest for 10-15 minutes to enable flavors to meld and develop a more harmonious taste profile.
- Serve the salad chilled or at ambient temperature, presenting a refreshing and nutritious dish perfect for light meals or accompanying main courses.
Notes
- Rinse quinoa meticulously to remove bitter saponin coating, ensuring a cleaner, smoother taste profile.
- Toast nuts briefly before adding to enhance their natural nutty flavor and create a delightful crunch in the salad.
- Substitute honey with maple syrup for a vegan-friendly option that maintains the recipe’s sweet undertones.
- Prepare quinoa in advance and refrigerate to save time and allow flavors to meld perfectly before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260
- Sugar: 12g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg