Cranberry Orange Quinoa Salad (Printable Version)
Quinoa, cranberries, orange, and almonds tossed in a vibrant citrus vinaigrette for a fresh grain bowl.
# What You’ll Need:
→ Salad Base
01 - 1 cup cooked quinoa
02 - 1/2 cup fresh cranberries
03 - 1 orange, peeled and segmented
04 - 1/4 cup toasted almonds
→ Dressing
05 - 2 tablespoons olive oil
06 - 1 tablespoon apple cider vinegar
07 - Salt, to taste
08 - Black pepper, to taste
# Step-by-Step Guide:
01 - Place the cooked quinoa, fresh cranberries, segmented orange, and toasted almonds in a large mixing bowl.
02 - Whisk together olive oil, apple cider vinegar, salt, and black pepper in a small bowl until emulsified.
03 - Drizzle the vinaigrette over the quinoa mixture and toss gently to coat all ingredients evenly before serving.
# Additional Tips::
01 -
- Quick to prepare in about 20 minutes
- Packed with vitamin C for a winter nutrition boost
- Great for meal prep and stays fresh in the fridge
- Perfect balance of sweet tart nutty and savory flavors
02 -
- High in plant protein and antioxidants
- Vegan and naturally gluten free
- Delicious warm or cold
03 -
- Always rinse quinoa thoroughly for a lighter salad and to remove bitterness
- Segment oranges over a bowl to save every drop of juice for dressing or flavor
- Toast nuts just before serving for the best crunch and aroma