Cranberry Pecan Quinoa Salad With Honey1

Last week my instructor was discussing how you have to be brave in order to become your true self. The method that you have to exceed what you think you’re capable of if you wish to make something happen. Have a chance on something or somebody.
This last weekend I made a large batch of the summery salad (with fall flavors?) My mother came over to help taste test, and she absolutely loved it. We appreciated it cold offered with some greek yogurt.
This salad was inspired by my favorite little meal at Whole Foods made out of couscous. Each time I’m there I seek out it.
This salad is packed with cranberries, pecans, along with a delicious honey orange dressing. Of course, you can even allow it to be vegan by using agave nectar rather than honey.
The toasted pecans and quinoa give it a good nutty flavor, but the dressing sweetens it up just a little. It would be a pleasant light salad for any weekend picnic or combined with some salmon or poultry for a wholesome, well-rounded meal.
It’s best to the the quinoa marinate with the dressing in the fridge before serving. I would recommend adding the toasted pecans just before you’re ready to serve; that way they’ll stay wonderful and crunchy.
Don’t forget to tag your creations with #ambitiouskitchen on Instagram. I really like seeing the recipes you make!
Prep period:
25 mins
Total period:
25 mins
1 moderate orange, juiced
1 tablespoon honey or agave nectar
1/2 teaspoon tumeric
Preheat oven to 350 degrees F. Place pecans on ungreased cooking sheet and toast for 6-8 mins. Remove from oven and set aside to cool. While they’re toasting you could start cooking your quinoa.
To cook quinoa: Rinse quinoa with cold water in mesh strainer. Inside a moderate saucepan, provide 2 cups of water to some boil. Add in quinoa and bring mixture to a boil. Cover, reduce high temperature to low and allow simmer for 15 minutes or until quinoa provides absorbed all the water. Remove from high temperature and fluff quinoa with fork; put in place large bowl and set aside to cool for approximately 10 minutes.
To make dressing: Whisk jointly olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
Pour the dressing all over quinoa and add cranberries. Mix to mix. Refrigerate for at least 30 minutes to allow flavors to absorb into quinoa. Add sodium and pepper to taste. Before serving flip in toasted pecans. Makes 5 servings; a little over 1/2 cup each.