Cranberry-Orange Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups dry quinoa1 cup orange juice2 1/2 cups water1 cup mandarin orange slices, drained1/2 cup dried cranberries1/2 cup raisins1/2 cup walnut pieces1/4 cup fresh mint, chopped (optional)1 tspn salt3 tbsp extra virgin olive oil
Rinse the quinoa with cold water and strain. In a pot, add the quinoa, water and salt. Bring to a boil and turn the heat down to simmer. Cook for 15 minutes or till the liquid is absorbed. When done, fluff with a fork and then lay out in a thin layer on a baking sheet to cool.
While the quinoa is cooking, reduce the orange juice to half by simmering is a non-reactive sauce pan for approximately 10 minutes. Set in the freezer for 5 mintues to cool. Once cooled, whisk in olive oil to make the vinaigrette.
In a large bowl, combine the cranberries, raisins, nuts, orange slices and cooked quinoa. Pour vinaigrette over the mixure and stir together. If desired, add fresh chopped mint.
Serve cold. Great with a side of whole grain toast or leafy greens.
Serving Size: makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAWNNER.
While the quinoa is cooking, reduce the orange juice to half by simmering is a non-reactive sauce pan for approximately 10 minutes. Set in the freezer for 5 mintues to cool. Once cooled, whisk in olive oil to make the vinaigrette.
In a large bowl, combine the cranberries, raisins, nuts, orange slices and cooked quinoa. Pour vinaigrette over the mixure and stir together. If desired, add fresh chopped mint.
Serve cold. Great with a side of whole grain toast or leafy greens.
Serving Size: makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAWNNER.
Nutritional Info Amount Per Serving
- Calories: 357.8
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 5.4 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 4.4 g
- Protein: 7.7 g
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