Orange Cranberry Quinoa Salad Recipes

ORANGE CRANBERRY QUINOA SALAD

Steps:

• Start by cooking the quinoa according to the directions on the package.
• When the quinoa is cooked and slightly cool add it to a large bowl with the diced orange, cranberries, walnuts and green onion. Mix well.
• To make the vinaigrette, zest and juice your orange & juice the lemon.
• Add the juice, zest, olive oil, mustard, salt, and pepper into the glass jar & shake!
• Drizzle the entire bowl of goodness with your 4-5 tbsp of the citrus vinaigrette. Serve warm or cold.

ORANGE CRANBERRY QUINOA SALAD

Steps:

• Make the salad by combining the cooked quinoa, radishes, carrots, cranberries and oranges in a large bowl and mixing well.
• In a smaller bowl, whisk together the dressing ingredients (orange juice, apple cider vinegar, olive oil and garlic).
• Pour the dressing over the salad and mix until combined.
• Pop in the fridge until ready to serve.
• Right before serving mix in the walnuts so that they stay crunchy!

ORANGE CRANBERRY QUINOA SALAD

Steps:

• Peel orange, remove white pith and cut into 1/2 inch pieces.
• Heat oil over medium heat, cook onions 2 minutes or until softened but not browned.
• Add curry powder, stir while cooking 30 seconds. Be careful not to burn.
• Add broth, quinoa, and 1/4 tsp salt. Bring to a boil.
• Reduce heat to low, cover and simmer 15 minutes or until water is absorbed and quinoa is translucent.
• In a medium bowl, combine carrots, cranberries, orange, orange peel and 1/4 tsp salt. Carefully stir mixture into quinoa. Cover and let set 3 minutes. Sprinkle with parsley.

CRANBERRY-ORANGE QUINOA SALAD

Steps:

• 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 a 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 -- or by itself. Makes approx 8 servings.

CRANBERRY ORANGE QUINOA SALAD

Steps:

• Melt butter to saucepan and add quinoa. On medium heat, toast quinoa until light golden brown.
• Add OJ and water to pan and bring to a boil then simmer on low for 30 min until liquid is absorbed.
• In mixing bowl, combine cranberries, chopped green onions, toasted pine nuts, and chopped apple.
• In a measuring cup, mix olive oil, vinegar, spices, and honey. Blend well.
• Add cooked quinoa to bowl and toss well with the dressing.
• Chill in the refrigerator for at least 30 min before serving. Refrigerate for up to 4 days.

ORANGE QUINOA SALAD

Steps:

• Whisk all dressing ingredients together in a small bowl. Set aside.
• Cook raw quinoa in a large skillet for 4 minutes over medium heat, stirring frequently.
• Pour quinoa into a sieve and put the sieve in a bowl.
• Add enough water to cover the quinoa and rub the grains between your hands for 30 seconds. Rinse and drain.
• Do this two more times. If you skip this step, your quinoa will be bitter. (If you don't want to go to so much trouble, try making this with couscous instead.).
• In a large saucepan, combine rinsed quinoa with 2 3/4 cups water and 1/2 tsp salt.
• Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
• Bring to room temperature, then stir in remaining ingredients and dressing.
• Cover and chill.