Quinoa, Pecan and Cranberry Salad

28 Reviews
88% would make this recipe again

This salad is ideal for pic-nics. It can be served as a starter or as a side dish. Pecans may be replaced by other nuts.

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Preparation : 10 min Cooking : 15 min Standing : 2 h
370 calories/serving

Ingredients

1 cup quinoa 180 g
2 cups water 500 mL
3/4 cup pecans, coarsely chopped 80 g
2/3 cup dried cranberries 80 g
1 oranges, juice and peel 180 g
3 tbsp canola oil 45 mL
3 sprigs fresh thyme, finely chopped 2 g
2 tsp balsamic vinegar 10 mL
1 pinch salt [optional] 0.2 g

Method

  1. Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well. Put it in a saucepan with the water and a pinch of salt. Bring to a rolling boil. Reduce the heat, cover, then simmer until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes. Place the quinoa in a bowl, then let it cool down about 1 h at room temperature.
  2. Add the pecans, cranberries, zest and juice of the orange, oil, balsamic vinegar, thyme and salt. Mix well.
  3. Chill in the refrigerator for about 1 h to allow the flavours to meld. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

370

Fat

20 g

30 %

Saturated 1.6 g
+ Trans 0.2 g

9 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

45 g

15 %

Fibre

5 g

20 %

Sugars

16 g

Net Carbs

40 g

Protein

6 g

Vitamin A

1 %

Vitamin C

29 %

Calcium

4 %

Iron

26 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 1
Fats 3 ½
More info
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Reviews

28 Reviews (28 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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