Description
This refreshing salad combines the tartness of cranberries with the sweetness of apples and the protein-packed goodness of quinoa, making it a perfect dish for autumn gatherings or a nutritious lunch.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup fresh cranberries
- 1 large apple, diced
- 1/2 cup pecans, toasted
- 1/4 cup orange juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low and cover.
- Cook for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.
- Remove from heat and let it cool.
- In a large bowl, combine the cooked quinoa, cranberries, diced apple, and toasted pecans.
- In a small bowl, whisk together the orange juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill the salad in the refrigerator for at least an hour before serving.
- Serve chilled and enjoy!
Notes
- Use fresh ingredients for the best flavor.
- Prep Time: 10
- Cook Time: 20
- Category: salads
- Method: cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 220
- Sugar: 10
- Sodium: 150
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 6
- Cholesterol: 0
Keywords: salad, quinoa, autumn, healthy, cranberry