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Cranberry & Pecan Quinoa Salad
This hearty, wholesome salad is a vibrant mix of nutty quinoa, sweet dried cranberries, and toasted pecans, all brought together with a tangy apple cider vinaigrette. It’s light enough to balance a rich holiday meal, but filling enough to nourish on its own—an ideal side dish or self-love lunch.
Ingredients: (Serves 4–6 as a side)
For the salad:
1 cup quinoa (white or tricolor), rinsed thoroughly
2 cups vegetable broth or water
½ cup dried cranberries
½ cup pecans, roughly chopped and toasted
¼ cup finely chopped red onion (or shallots)
2 tablespoons chopped fresh parsley or mint (optional, for brightness)
For the vinaigrette:
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup or honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
1. Cook the quinoa
In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender.
Remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork and spread out on a large plate or tray to cool slightly.
2. Toast the pecans
While the quinoa cooks, place chopped pecans in a dry skillet over medium heat. Toast for 3–5 minutes, stirring often, until fragrant and lightly browned. Set aside to cool.
3. Make the vinaigrette
In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, and a pinch of salt and pepper. Shake or whisk until emulsified and creamy.
4. Assemble the salad
In a large mixing bowl, combine the cooked quinoa, dried cranberries, toasted pecans, chopped red onion, and herbs (if using). Pour the vinaigrette over the salad and gently toss everything together until evenly coated.
Taste and adjust seasoning if needed—add a little more vinegar for tang or maple syrup for sweetness, depending on your mood.
5. Chill or serve warm
This salad can be enjoyed slightly warm or chilled. If making ahead, store in the fridge for up to 3 days. The flavors deepen beautifully over time.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Why You’ll Love It ✨🍁
With its balance of sweet, savory, and crunchy textures, this quinoa salad is both energizing and grounding. It feels light on the body but rich in nourishment—exactly what you need between heavier dishes. It’s perfect as a holiday side or a make-ahead self-care lunch that tastes better with every bite.
