Harvest Quinoa Salad with Cranberries and Pecans
This vibrant harvest quinoa salad is a delightful combination of fluffy quinoa, sweet dried cranberries, and crunchy pecans. Packed with nutrients and bursting with flavor, it’s perfect for potlucks or a healthy side dish. The fresh greens and tangy dressing elevate every bite, making this recipe an impressive yet simple addition to any meal. Enjoy the perfect balance of textures and colors that will leave your guests asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 2 cups spinach or kale, chopped
- 1/2 cup feta cheese (optional)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water to remove bitterness. In a saucepan, bring 2 cups of water to a boil. Add rinsed quinoa and a pinch of salt. Cover and simmer for about 15 minutes until fluffy.
- While the quinoa cooks, chop spinach or kale and place in a large mixing bowl.
- In a dry skillet over medium heat, toast chopped pecans until golden brown (about 5-7 minutes).
- Fluff cooked quinoa with a fork and add it to the mixing bowl with greens. Stir in dried cranberries and toasted pecans.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- Pour dressing over the salad and toss gently to coat. Add crumbled feta if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg