This delicious quinoa salad is a perfect blend of sweet and nutty flavors, making it a great side dish or light meal. Packed with protein-rich quinoa, tart cranberries, crisp apples, warm cinnamon, and crunchy pecans, it’s a healthy and satisfying dish for any time of year.
This was a family favorite the very first time! I was actually inspired by a quinoa salad I ate in an airport recently, so I came home and created this!
Ingredients:
- 1 cup quinoa, rinsed
- 1 1/2 cup water
- 16 oz can of cranberry sauce (with whole cranberries)
- 1 apple, diced (Granny Smith works well)
- 1/2 cup pecans, chopped and lightly toasted
- 1/2 teaspoon ground cinnamon
- 1 tablespoon maple syrup or honey (optional)
- 1 sprig rosemary (optional)
Optional dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- Salt and pepper to taste
Instructions:
1. Cook the Quinoa: In a medium saucepan, bring water and cranberry sauce to a boil. Add the quinoa & rosemary (opt.), reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork..
2. Combine the Ingredients: Add in apples, cinnamon, and maple syrup. Let mixture cool with the lid on.
3. Toast the Pecans: While the quinoa is cooking, toast the pecans. Place the chopped pecans in a dry skillet over medium heat and cook for about 3-5 minutes, stirring frequently, until they’re fragrant and slightly browned. Set aside.
4. *Optional - Mix the Dressing: In a small bowl, whisk together the olive oil, lemon juice (or apple cider vinegar). Add salt and pepper to taste.
5. Season and Serve: Taste the salad and adjust seasoning with more salt, pepper, or cinnamon if needed. Sprinkle with pecans. Serve warm or chilled, depending on your preference.
Optional Add-ins:
- **Fresh spinach** or **arugula** to add greens
- A sprinkle of **chia seeds** or **hemp seeds** for extra nutrition
Enjoy!
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