Cranberry Pecan Quinoa Salad with Honey-Orange Dressing

Cranberry Pecan Quinoa Salad in a bowl

I’ve been getting again into vinyasa yoga in recent times. Most of the time I do yoga sculpt classes with weights, but lately I’ve wanted some deep stretching and some primary stress reduction. The mind-body connection that yoga brings me is steadily occasions my favorite part of the category; I’m extra self-aware, compassionate, and thoughtful with every elegance. I’ve additionally spotted that my anxiousness diminishes.

The different day my trainer was once talking about how you need to be brave with a view to turn out to be your true self. How you need to transcend what you suppose you’re capable of if you want to make one thing occur. Take a possibility on one thing or somebody.

Little conversations like the ones push me to be higher. I’m happy to have the ability to make possible choices, exchange my long run and create alternatives that I'd have by no means thought imaginable. Thus on my adventure to having a clear mind with less tension, I’m also specializing in having a healthy physique. Eating blank, getting ready my meals, and taking care of myself is so essential.

Cranberry Pecan Quinoa Salad in a bowl

This previous weekend I made a gigantic batch of this summery salad (with fall flavors?) My mom came visiting to help style check, and she or he completely cherished it. We enjoyed it cold served with some greek yogurt.

This salad was impressed by my favorite little meal at Whole Foods made with couscous. Every time I’m there I seek for it.

Cranberry Pecan Quinoa Salad in a bowl with a spoon

This salad is packed with cranberries, pecans, and a scrumptious honey orange dressing. Of route, you can also make it vegan by the usage of agave nectar as a substitute of honey.

The toasted pecans and quinoa give it a pleasant nutty flavor, however the dressing sweetens it up a bit of. It could be a good looking mild salad for a weekend picnic or paired with some salmon or chicken for a healthy, well-rounded meal.

Cranberry Pecan Quinoa Salad in a bowl

It’s best to let the quinoa marinate with the dressing within the fridge sooner than serving. I like to recommend including the toasted pecans just sooner than you’re able to serve; that method they’ll keep great and crunchy.

Don’t put out of your mind to tag your creations with #ambitiouskitchen on Instagram. I really like seeing the recipes you make!

xo!

Cranberry Pecan Quinoa Salad in a bowl with a spoon

More quinoa salad recipes you’ll love:

Fiesta Mango Black Bean Quinoa Salad

Kale, Edamame & Quinoa Salad with Lemon Vinaigrette

Thai Chicken Quinoa Salad with Peanut Dressing

Famous Crunchy Cashew Thai Quinoa Salad vegan & gluten-free

One Pot Moroccan Chickpea Quinoa Salad

Cranberry Pecan Quinoa Salad with Honey-Orange Dressing

5 from 3 votes

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 mins

A healthy cranberry pecan quinoa salad with a gorgeous mild honey orange dressing! A lovely gluten loose and easily vegan fall salad! 

  • 1 cup raw quinoa
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • For the dressing:
  • 1 tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1 medium orange, juiced
  • zest of one/2 an orange
  • 1 tablespoon honey (or sub agave nectar to stay vegan)
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon dried thyme
  • salt and pepper, to style
  1. Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 6-Eight minutes. Remove from oven and put aside to cool. While they're toasting you can get started cooking your quinoa.

  2. To cook dinner quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring aggregate to a boil. Cover, scale back heat to low and let simmer for 15 minutes or till quinoa has absorbed the entire water. Remove from heat and fluff quinoa with fork; position in huge bowl and set aside to cool for about 10 mins.

  3. To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.

  4. Pour the dressing in every single place quinoa and add cranberries. Stir to mix. Refrigerate for no less than half-hour to permit flavors to absorb into quinoa. 

  5. Add salt and pepper to taste. Before serving fold in toasted pecans. Makes Five servings; slightly over 1/2 cup each and every.

Nutrition

Servings: Five servings

Serving measurement: 1

Calories: 260kcal

Fat: 10g

Carbohydrates: 39.1g

Fiber: 3.8g

Sugar: 13.3g

Protein: 5.6g

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