Quinoa Salad Cranberries Pecans (Printable Version)
Quinoa, cranberries, and pecans toss for a crisp, sweet, and nutty side—ready in minutes for any meal.
# What You'll Need:
→ Base
01 - 2 cups cooked quinoa
→ Add-ins
02 - 1/2 cup dried cranberries
03 - 1/2 cup pecans, toasted and chopped
04 - 1/4 cup green onions, finely chopped
→ Dressing
05 - 1/4 cup extra-virgin olive oil
06 - 2 tablespoons apple cider vinegar
07 - Salt, to taste
08 - Black pepper, to taste
# Directions:
01 - In a large mixing bowl, combine cooked quinoa, dried cranberries, toasted chopped pecans, and chopped green onions.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper until fully emulsified.
03 - Pour dressing over quinoa mixture and toss thoroughly to coat. Cover and refrigerate until well chilled before serving.
# Additional Tips::
01 -
- Quick to prepare ready in fifteen minutes
- Perfect balance of sweet tart and nutty flavors
- Easily made ahead for meal prep or entertaining
- Works beautifully for picnics potlucks or weekday lunches
02 -
- Rich in plant protein and healthy fats
- Fiber packed thanks to quinoa and pecans
- Stays fresh for several days in the fridge so perfect for make ahead meals
03 -
- For the lightest fluffiest quinoa spread it on a tray to cool after cooking before adding to the salad This prevents sticking and clumping
- Never skip toasting the pecans It makes all the difference
- Add crumbled goat cheese or feta for a creamy tangy flavor boost If you do this try omitting extra salt from the dressing so flavors stay balanced