Delightful Harvest Quinoa Salad with Cranberries & Pecans

There’s nothing quite like the aroma of a harvest quinoa salad with cranberries and pecans wafting through your kitchen, making your taste buds tingle with anticipation. Imagine a colorful medley of earthy quinoa, sweet-tart cranberries, and crunchy pecans—all coming together in one bowl to create a delightful symphony of flavors that dances in your mouth. This salad is not just food; it’s an experience, perfect for cozy fall gatherings or as a vibrant side at your holiday feast.

Now, let’s be honest: this dish doesn’t just look good; it tastes even better! Each bite is a celebration of textures—chewy quinoa mingling with the crunch of nuts and the softness of cranberries. It’s like a party where everyone’s invited, and trust me, you’ll want to be the life of that party. So grab your apron and get ready for something spectacular that will have everyone asking for seconds!

Ingredients for harvest quinoa salad with cranberries and pecans

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use about 1 cup of rinsed quinoa for the base. Choose tri-color quinoa for added visual appeal.
• Dried Cranberries: About 1/2 cup adds a sweet-tart flavor that perfectly complements the nuttiness.
• Pecans: Roughly chopped, use about 1/2 cup for crunch and richness; toast them lightly for extra flavor.
• Fresh Spinach: Approximately 2 cups will provide freshness and color—feel free to substitute kale if you prefer.
• Red Onion: A small diced onion offers a zesty kick; soak it in water if you want to tone down its sharpness.
• Olive Oil: Use about 3 tablespoons as the dressing base; extra virgin is best for maximum flavor.

For the Dressing:

• Balsamic Vinegar: About 2 tablespoons gives the salad a tangy depth that contrasts beautifully with sweetness.
• Maple Syrup: A teaspoon adds natural sweetness but can be adjusted according to preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make harvest quinoa salad with cranberries and pecans

Follow these simple steps to prepare this delicious dish:

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold water to remove bitterness. Boil about two cups of water in a saucepan, add the rinsed quinoa, then cover it with a lid and simmer on low heat for about 15 minutes until all water is absorbed.

Step 2: Toast the Pecans

While the quinoa cooks, place your chopped pecans in a dry skillet over medium heat. Stir them frequently until they are fragrant and slightly golden—this should take about five minutes.

Step 3: Prepare Your Veggies

Chop up your red onion finely and wash your spinach thoroughly. You want everything nice and fresh! If you’re using kale instead of spinach, chop it into bite-sized pieces.

Step 4: Mix Everything Together

In a large bowl, combine cooked quinoa (let it cool first), dried cranberries, toasted pecans, red onion, and spinach. Give it all a good stir until evenly mixed.

Step 5: Whisk Up the Dressing

In a small bowl or jar, combine olive oil, balsamic vinegar, and maple syrup. Whisk or shake until well blended—this dressing will tie all those glorious flavors together!

Step 6: Dress Your Salad

Pour the dressing over your salad mix and toss gently until everything is coated nicely. Taste and adjust seasoning if necessary—perhaps more vinegar or syrup?

Transfer to plates as an eye-catching side or main dish—either way, this harvest quinoa salad with cranberries and pecans is sure to impress!

Perfecting the Cooking Process

Start by rinsing the quinoa thoroughly to remove its natural coating, then cook it in vegetable broth for added flavor. While the quinoa simmers, chop veggies and toast pecans for that nutty crunch. Toss everything together once the quinoa cools, and voila!

Add Your Touch

Feel free to swap out cranberries for dried cherries or add some feta cheese for a salty kick. You can also experiment with different nuts like walnuts or almonds. Spice aficionados might love adding a pinch of cayenne for an unexpected twist.

Storing & Reheating

Store leftover harvest quinoa salad in an airtight container in the fridge for up to four days. If you want to enjoy it warm, gently reheat it on the stove with a splash of broth or water to revive its texture.

Sometimes I whip up this harvest quinoa salad when friends come over, and their compliments make me feel like a culinary rock star! It’s always a hit, especially when I share my secret ingredient—a sprinkle of love (and maybe a dash of lemon juice).

FAQs

What are the health benefits of harvest quinoa salad with cranberries and pecans?

Harvest quinoa salad with cranberries and pecans offers numerous health benefits. Quinoa is a complete protein, providing all nine essential amino acids, which is great for muscle repair and overall health. The cranberries add antioxidants that support heart health, while pecans contribute healthy fats and fiber for digestion. This salad is not only nutritious but also a delightful blend of textures and flavors that can enhance your wellness journey.

How do I store leftover harvest quinoa salad with cranberries and pecans?

To store leftover harvest quinoa salad with cranberries and pecans, place it in an airtight container in the refrigerator. It should remain fresh for about 3 to 5 days. Before serving leftovers, give it a good stir, as the ingredients may settle or separate. If you notice any change in color or smell, it’s best to discard the salad to ensure food safety.

Can I customize my harvest quinoa salad with cranberries and pecans?

Yes, you can definitely customize your harvest quinoa salad with cranberries and pecans! Feel free to add other seasonal vegetables like roasted butternut squash or diced bell peppers for extra flavor and nutrition. You might also consider adding protein sources such as grilled chicken or chickpeas to make it more filling. Experimenting with different dressings can also enhance the taste of your salad.

Is harvest quinoa salad suitable for meal prep?

Harvest quinoa salad with cranberries and pecans is an excellent option for meal prep. Its ingredients hold up well when stored in the fridge, making it perfect for preparing ahead of time. You can make a large batch at the start of the week and portion it out for lunches or dinners. Just be mindful of adding delicate toppings like avocado right before serving to maintain freshness.

Conclusion for harvest quinoa salad with cranberries and pecans

In conclusion, harvest quinoa salad with cranberries and pecans combines nutrition, flavor, and versatility. This vibrant dish features protein-packed quinoa, antioxidant-rich cranberries, and crunchy pecans that create a perfect harmony of tastes. Whether enjoyed as a main course or side dish, it supports healthy eating habits while being easy to prepare ahead of time. Embrace this delightful recipe to elevate your meals throughout the season!

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Harvest Quinoa Salad with Cranberries and Pecans

• Author: Christina
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves approximately 4
• Category: Salad
• Method: Boiling
• Cuisine: American

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Description

Savor a delightful blend of chewy quinoa, sweet-tart cranberries, and crunchy pecans in this vibrant salad—perfect for any gathering or as a nutritious side dish.

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Ingredients

Scale 1x2x3x

• 1 cup quinoa, rinsed
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• 2 cups fresh spinach (or kale)
• 1 small red onion, diced
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp maple syrup

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Instructions

1. Rinse quinoa under cold water to remove bitterness.
2. Boil 2 cups of water in a saucepan, add rinsed quinoa, cover, and simmer on low heat for about 15 minutes until all water is absorbed. Remove from heat and let cool.
3. In a dry skillet over medium heat, toast chopped pecans for about 5 minutes, stirring frequently until fragrant and lightly golden.
4. Finely dice the red onion and wash the spinach thoroughly. If using kale, chop it into bite-sized pieces.
5. In a large bowl, combine cooled quinoa, dried cranberries, toasted pecans, red onion, and spinach. Toss until evenly mixed.
6. In a small bowl or jar, mix olive oil, balsamic vinegar, and maple syrup. Whisk or shake until well blended.
7. Pour dressing over the salad mixture and toss gently until everything is coated. Taste and adjust seasoning if necessary.
8. Transfer to plates as an eye-catching side or main dish.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 10g
• Sodium: 5mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 0mg

Keywords: For extra flavor, cook quinoa in vegetable broth instead of water. Customize by adding roasted butternut squash or chickpeas for more nutrition. Letting the salad sit for at least 30 minutes before serving enhances flavors.