New Years Cleansing Quinoa Cranberry Salad Recipe 475 Recipes

QUINOA CRANBERRY SALAD

Steps:

• Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.
• Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.
• Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.
• Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.
• Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.
• Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too.
• Zest the lemons and add it to a small jar or bowl. Juice the lemons and add the juice to the jar/bowl with the zest. Add the maple syrup, optional olive oil, salt and pepper. Put the lid on and shake it or whisk it together.
• Pour over the quinoa mixture and toss well to coat. Taste and add more salt and pepper if needed.

NEW YEAR'S CLEANSING QUINOA CRANBERRY SALAD RECIPE - (4.7/5)

Steps:

• Cook quinoa according to package directions. In a large bowl, toss cooked quinoa with bell pepper, cranberries, cashews and basil. In a small bowl, whisk vinegar, olive oil, orange juice, orange zest, sea salt and pepper; drizzle over quinoa salad and serve

CRANBERRY QUINOA SALAD

Steps:

• Rinse your quinoa in a fine mesh strainer and then add to a saucepan.
• Add in veggie stock and turn on heat.
• Bring to a rolling boil, then stir and turn the heat down to low and cover.
• Cook for 15 minutes covered.
• Turn off heat and let sit for about 5 minutes.
• After 5 minutes, open lid and fluff with fork.
• Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes.
• Pour quinoa into bowl for cooling.
• Assemble the dressing while you wait.
• Whisk together oil, lemon juice, garlic, dijon mustard, salt and pepper in one bowl.
• Once quinoa as completely cooled, add cranberries, green scallion, almonds, feta cheese, and parsley.
• Add dressing on top and mix together!
• Serve immediately or cold. This salad gets better the longer it sits in the fridge!
• Enjoy.

LEMON CRANBERRY QUINOA SALAD

Steps:

• For dressing, in a small bowl, whisk the first 5 ingredients until blended., In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl., Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.