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Quinoa salad with cranberries and citrus dressing recipe
Ingredients
For the citrus vinaigrette
- 2 tablespoons lemon juice fresh squeezed or bottled is fine
- ¼ cup orange juice fresh squeezed or bottled is fine
- ¼ cup olive oil
- 1 tablespoon maple syrup
- 1 clove garlic
- ¼ teaspoon salt or more, to taste
For the salad
- 3 cups cooked quinoa
- ¾ cup dried cranberries
- ½ cup roasted cashews salted or unsalted is fine
- ½ cup chopped green onion
- 1 Haas avocado chopped
Instructions
- If you haven't made the quinoa yet, combine 1 cup of dry quinoa with 1 ½ cups water in a pot. Bring to a boil, then reduce the heat to medium low and simmer, covered, for 15-20 minutes. For Instant Pot or rice cooker directions, see my post on how to cook quinoa. Your quinoa is ready when all of the water is absorbed. While that cooks, prep everything else.
Make the citrus vinaigrette.
- Combine all of the vinaigrette ingredients in your blender, and puree until completely smooth.
Assemble the salad .
- In a large serving bowl, toss all of the quinoa salad ingredients together. Add the vinaigrette, and toss to coat everything well. Chill until you are ready to serve.
Notes
If you're cooking the quinoa from scratch, you'll need 1 cup dried quinoa and 1 ½ cups water.
Fresh fruit to juice conversions:
- 1 lemon yields approximately 2 tablespoons of juice
- 1 large orange yields approximately ¼ cup of juice
Servings 6
Nutrition
Calories: 375kcal | Carbohydrates: 43g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 110mg | Potassium: 452mg | Fiber: 6g | Sugar: 16g | Vitamin A: 158IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 3mg
