Prep Time: 30 min. Cook Time: 30 min
This recipe makes 6 servings.
Calories per serving 200 kcal. Protein 6 g, Fat 7 g, Carbs 35 g
- 1 cup Quinoa, rinsed and drained
- 2 cups Vegetable broth
- 1 cup fresh Cranberries
- Zest and juice of 1 orange
- 1/4 cup fresh Parsley, chopped
- 1/4 cup Pecans, chopped
- 2 tbsp Olive oil
- Salt and pepper to taste
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed.
- Fluff the cooked quinoa with a fork and let it cool to room temperature.
- In a separate bowl, combine the fresh cranberries, orange zest, and orange juice. Let them sit for 10-15 minutes to allow the cranberries to soften.
- In a large mixing bowl, combine the cooked quinoa, cranberry-orange mixture, chopped parsley, chopped pecans, and olive oil. Toss until well combined.
- Season with salt and pepper to taste.
- Chill the salad for at least 30 minutes before serving.