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a colorful quinoa salad studded with red cranberries, toasted pecans, and green parsley, shown in a wide horizontal shot in a large white serving bowl with a wooden spoon, on a bright kitchen counter, fresh natural light, shallow depth of field, landscape orientation

Quinoa Salad with Cranberries

Fluffy quinoa mixed with dried cranberries, pecans, and a citrus dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water
  • 0.5 cup dried cranberries
  • 0.33 cup pecans toasted and chopped
  • 2 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 0.25 tsp salt
  • 2 tbsp fresh parsley chopped

Method
 

  1. Combine the quinoa and water in a saucepan, bring to a boil, then cover and simmer 15 minutes until the water absorbs.
  2. Fluff the quinoa with a fork and let it cool slightly.
  3. Whisk together olive oil, orange juice, lemon juice, and salt.
  4. Fold the cranberries, pecans, and parsley into the quinoa.
  5. Pour the dressing over and toss. Serve warm or chilled.

Notes

This one tastes even better the next day, so it's great to make ahead.