What do you do when you have company coming and need to make something gluten free and vegan? You whip up this delicious Cranberry Pecan Quinoa Salad. It is easy and quick especially if you have some cooked quinoa in the freezer. To conserve time and effort I make a big batch of quinoa in my rice cooker and freeze the leftovers to use in whatever creative shining way occurs to me. If you are using a different brand, wash thoroughly and let drain dry. Otherwise you wind up adding too much water and it turns into a gross mushy mess. The package says “quinoa is cooked when each grain is translucent and white germ is visible.” My thought is that quinoa should have distinct grains and be translucent and the little white squiggly thing is visible. I snapped a photo to give you the idea. This way of cooking the quinoa gives a nice consistency to the salad. Hope you enjoy the recipe!
TruRoots Cranberry Pecan Quinoa Salad
- 1 cup of truRoots quinoa (about 2 1/2 cups cooked)
- 1/2 cup dried cranberries or dried cherries
- 1/3 cup coarsely chopped pecans (extra tasty if toasted)
- 6 TBS (or more) fresh orange juice
- 2 TBS olive oil
- 1 tsp freshly grated orange zest
- 1 tsp chopped fresh thyme leaves
- 1/4 tsp salt
- Cook quinoa according to package directions (1c quinoa : 2 c water. Cook in covered pan for 15 min after it boils. Cool 5 min before serving).
- Transfer the quinoa to a bowl and let it cool to room temperature.
- Add the cranberries and pecans.
- Whisk together the orange juice, olive oil, orange zest, thyme and salt.
- Pour the dressing over the quinoa.
- Toss and fluff with a fork.
- Makes 4 servings.
Although this recipe is on the back of the quinoa package, it isn’t included on the truRoots website www.truroots.com but I thought I’d link to it anyway because it’s a good product.
Let me know if you have any good GF and vegan recipes in the comments below. Thanks for dropping by and ’til next time, Shine, Just Shine!