Harvest Quinoa Salad with Cranberries and Pecans
Experience the essence of fall with this vibrant harvest quinoa salad. Bursting with colorful quinoa, sweet dried cranberries, and crunchy toasted pecans, this easy-to-make dish is perfect for potlucks and family gatherings. Its delightful blend of flavors and textures creates a nourishing option that can be enjoyed warm or chilled, making it a versatile addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa
- 1/2 cup dried cranberries
- 1/2 cup pecans (toasted)
- 1/2 red onion (finely chopped)
- 1/2 cup fresh parsley (roughly chopped)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
Instructions
- Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until all water is absorbed. Fluff with a fork.
- While quinoa cooks, toast pecans in a skillet over medium heat for about 5 minutes until fragrant.
- Finely chop the red onion and roughly chop the parsley.
- In a large bowl, combine cooked quinoa (cooled slightly), toasted pecans, cranberries, onion, and parsley. Toss gently.
- In a small bowl, whisk together olive oil and balsamic vinegar; pour over the salad and toss until well-coated.
- Serve warm or chilled as a side dish or main course.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 10g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added flavor, cook quinoa in vegetable broth instead of water. Substitute dried cranberries with raisins or dried cherries for variety. Add feta cheese or fresh herbs like mint for an extra layer of flavor.