healthy appetizers ·
healthy baking ·
healthy cooking ·
healthy dinner ·
healthy gut ·
healthy habits ·
healthy meals ·
healthy recipes ·
holiday ·
holiday baking ·
holiday cooking ·
holiday recipes ·
thanksgiving meals ·
thanksgiving recipes ·
Cranberry Orange Quinoa Salad
Cranberry Orange Quinoa Salad
Ready in 40 minutes
Serves 8 people
Per Serving:
Calories: 212
Protein: 5g
Carbohydrate: 32g
Fat: 7g
Ingredients
- 1 cup quinoa
- 2 cup water
- 2 large leaves of kale
- 2 cup fresh cranberries
- 2 TBS extra virgin olive oil
- 1 teaspoon honey
- 2 TBS grated orange zest
- 6 small oranges
- ¼ cup mixed nuts
- ¼ cup pomegranate arils
- ¼ cup chopped fresh mint
Preparation
-
Rinse quinoa with water and strain.
-
In a small pot, add quinoa and 2 cups water to boil.
-
Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
-
Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
-
Wash, remove stems from kale. Finely chop kale and add to the quinoa.
-
Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
-
When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
-
Stir in orange zest in with the quinoa.
-
Peel and coarsely chop oranges and mix in with the quinoa.
-
Stir in nuts, pomegranate and mint.
-
Cover and refrigerate until ready to serve.