WILD RICE, QUINOA & CRANBERRY SALAD
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.
Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.
ORANGE CRANBERRY QUINOA SALAD
This is a great whole grain salad. Sometimes I use a small can of mandarin oranges in place of the whole orange.
Provided by CoreChick
Categories Oranges
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel orange, remove white pith and cut into 1/2 inch pieces.
- Heat oil over medium heat, cook onions 2 minutes or until softened but not browned.
- Add curry powder, stir while cooking 30 seconds. Be careful not to burn.
- Add broth, quinoa, and 1/4 tsp salt. Bring to a boil.
- Reduce heat to low, cover and simmer 15 minutes or until water is absorbed and quinoa is translucent.
- In a medium bowl, combine carrots, cranberries, orange, orange peel and 1/4 tsp salt. Carefully stir mixture into quinoa. Cover and let set 3 minutes. Sprinkle with parsley.
CRANBERRY-ORANGE QUINOA SALAD
Make and share this Cranberry-Orange Quinoa Salad recipe from Food.com.
Provided by Dawn R
Categories Fruit
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the quinoa with cold water and strain. In a pot, add the quinoa, water and salt. Bring to a boil and turn the heat down to simmer. Cook for 15 minutes or till the liquid is absorbed. When done, fluff with a fork and then lay out in a thin layer on a baking sheet to cool.
- While the quinoa is cooking, reduce the orange juice to half by simmering is a non-reactive sauce pan for approximately 10 minutes. Set in the freezer for 5 mintues to cool. Once cooled, whisk in olive oil to make a vinaigrette.
- In a large bowl, combine the cranberries, raisins, nuts, orange slices and cooked quinoa. Pour vinaigrette over the mixure and stir together. If desired, add fresh chopped mint. Serve cold. Great with a side of whole grain toast or leafy greens -- or by itself. Makes approx 8 servings.
ORANGE QUINOA SALAD
I love grain salads, especially when they combine sweet and savory. There are several possible variations for this: add some chopped orange sections, shredded roast chicken, crumbled feta cheese...or all of the above! From Cooking Light, July 2006
Provided by JeriBinNC
Categories Grains
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- Whisk all dressing ingredients together in a small bowl. Set aside.
- Cook raw quinoa in a large skillet for 4 minutes over medium heat, stirring frequently.
- Pour quinoa into a sieve and put the sieve in a bowl.
- Add enough water to cover the quinoa and rub the grains between your hands for 30 seconds. Rinse and drain.
- Do this two more times. If you skip this step, your quinoa will be bitter. (If you don't want to go to so much trouble, try making this with couscous instead.).
- In a large saucepan, combine rinsed quinoa with 2 3/4 cups water and 1/2 tsp salt.
- Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
- Bring to room temperature, then stir in remaining ingredients and dressing.
- Cover and chill.
Nutrition Facts : Calories 217.5, Fat 8.3, SaturatedFat 1, Cholesterol 0.1, Sodium 212.8, Carbohydrate 31.2, Fiber 3.1, Sugar 3.5, Protein 6.2
CRANBERRY ORANGE QUINOA SALAD
Quinoa (pronounced 'KEEN-wa') is a whole grain originating from Central America. It has become very popular recently for it's health benefits as a complete protein substitute for vegetarians. Quinoa is similar in texture to couscous and very versatile. This particular recipe is a wonderful and flavorful side dish for any occasions.
Provided by presvicki
Categories Grains
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter to saucepan and add quinoa. On medium heat, toast quinoa until light golden brown.
- Add OJ and water to pan and bring to a boil then simmer on low for 30 min until liquid is absorbed.
- In mixing bowl, combine cranberries, chopped green onions, toasted pine nuts, and chopped apple.
- In a measuring cup, mix olive oil, vinegar, spices, and honey. Blend well.
- Add cooked quinoa to bowl and toss well with the dressing.
- Chill in the refrigerator for at least 30 min before serving. Refrigerate for up to 4 days.
Nutrition Facts : Calories 432.1, Fat 26.2, SaturatedFat 5.3, Cholesterol 11.4, Sodium 44.3, Carbohydrate 44.3, Fiber 4.6, Sugar 9.9, Protein 7.5
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CRANBERRY PECAN QUINOA SALAD WITH HONEY-ORANGE DRESSING
From ambitiouskitchen.com
5/5 (4)Total Time 50 minsServings 5Calories 260 per serving
- Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 6-8 minutes. Remove from oven and set aside to cool. While they're toasting you can start cooking your quinoa.
- To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.
- To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
- Pour the dressing all over quinoa and add cranberries. Stir to combine. Refrigerate for at least 30 minutes to allow flavors to absorb into quinoa.
QUINOA SALAD WITH ORANGE, CRANBERRY & MINT
From simple-veganista.com
5/5 (6)Total Time 30 minsCategory EntreeCalories 394 per serving
- Rinse the quinoa under cool running water using a seive (I typically skip this step). Add the quinoa and water to a medium size pot, and bring to a boil, cover, reduce heat and simmer on low for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork.
- Peel the oranges and thinly slice them widthwise 1/4 inch thick. Alternately, just peel the oranges into their natural wedges.
- In a small bowl, combine the cider vinegar, orange juice, olive oil, minced garlic, and salt and pepper.
- Using the pot the quinoa was cooked in, or a large mixing bowl, add the quinoa, chickpeas, oranges, cranberries, onion, arugula, mint and parsley, pour the dressing overtop and mix to combine. Season with more salt & pepper to taste.
CRANBERRY ORANGE QUINOA SALAD / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 25 minsCategory SaladCalories 251 per serving
- Rinse the quinoa in a mesh strainer. Bring 2 cups of water to a boil on MEDIUM-HIGH heat in a medium-sized saucepan. Add rinsed quinoa to the pan, stir to combine, then bring water back to a boil. Put a lid on the pan, and turn heat down to LOW. Cook quinoa for about 15 minutes OR until all the water has been absorbed by the quinoa. Once done, remove pan from the heat. Fluff up the quinoa, using a fork. Transfer quinoa to a large salad bowl, and let it cool for about 10 minutes.
- While quinoa cools, make the salad dressing. Place ingredients in a small bowl (olive oil, orange juice, apple cider vinegar, orange zest, honey, turmeric and thyme). Whisk until fully combined.
- Pour the dressing over warm quinoa, and stir well. Once combined, add dried cranberries, and stir well. Taste a bite of the salad; lightly season with salt and pepper, if desired. Place the salad (covered) into refrigerator, and let it chill for at least 30 minutes.
- Toasted, chopped pecans will be the last thing to add to the chilled salad right before you serve it! There are 2 ways to toast pecans: 1) Toast them in a skillet: Place chopped pecans in a dry skillet. Cook on low heat, stirring often, for 3-4 minutes until they become fragrant. 2) Oven bake: Preheat oven to 350° F. Put the chopped pecans onto an ungreased cookie sheet and bake for 6-8 minutes. However you choose to toast the pecans, remove from heat when done; let them cool BEFORE adding to the salad. Once cooled, stir them into the refrigerated salad, fluff with a fork, and serve! Enjoy!
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