Cranberry Pecan Quinoa
Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
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Nutty quinoa forms the perfect base for this vibrant dish, where the sweet tang of dried cranberries and the satisfying crunch of toasted pecans create a delightful contrast in every bite. Tossed in a zesty vinaigrette, this salad is not only bursting with flavor but also rich in textures, making it an ideal side for festive gatherings or a light lunch. Health-conscious eaters and flavor enthusiasts alike will appreciate how effortlessly this dish brings a touch of elegance to any table.
Ingredients
Ingredients
- 1 Cup Quinoa
- 2 Cups Chicken Broth (or Vegetable Stock)
- 1/2 Cup Dried Cranberries
- 1/2 Cup Pecan - Chopped or Toasted
- 3 Green Onions - Thinly Sliced
- 2 Tbsp Parsley - Chopped
- 1 Orange-Lemon Vinaigrette
Directions
Directions
- Add the rinsed quinoa and broth to a saucepan and bring to a boil.
- Reduce heat to low, cover and simmer for 15 minutes, or until the liquid has been absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Add the cranberries, toasted pecans, green onions and parsley to the warm quinoa.
- Pour the vinaigrette over top and gently toss until everything is evenly combined.
- Serve warm or at room temperature.
Nutrition
Per serving · 4 servingsCalories
310
Fat
18 g
Saturated fat
2 g
Carbohydrates
30 g
Sugar
8 g
Fiber
4 g
Protein
8 g
Sodium
600 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Cup Quinoa
- 2 Cups Chicken Broth (or Vegetable Stock)
- 1/2 Cup Dried Cranberries
- 1/2 Cup Pecan - Chopped or Toasted
- 3 Green Onions - Thinly Sliced
- 2 Tbsp Parsley - Chopped
- 1 Orange-Lemon Vinaigrette
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