Go Back
a colorful cranberry quinoa salad in a wide shallow serving bowl in a wide horizontal shot, ruby cranberries and golden pecans scattered over green spinach, on a linen-draped table, bright natural light, shallow depth of field, landscape orientation

Cranberry Quinoa Salad

Citrus dressing with quinoa, dried cranberries, and toasted pecans added.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup pecans toasted and chopped
  • 2 cups baby spinach chopped
  • 3 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt

Method
 

  1. Simmer quinoa in water, covered, about 15 minutes until tender, then fluff and cool.
  2. Whisk olive oil, orange juice, vinegar, and salt for the dressing.
  3. Combine cooled quinoa, cranberries, pecans, and spinach in a big bowl.
  4. Pour over the dressing and toss until everything glistens.
  5. Chill 15 minutes before serving so the flavors meld.

Notes

A little crumbled feta on top is never a bad idea.