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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1/2 cup dried cranberries - 1/2 cup pecans, toasted and roughly chopped - 1/2 cup diced cucumber - 1/4 cup finely chopped red onion - 1/4 cup feta cheese, crumbled (optional) - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 1 tablespoon maple syrup - Salt and pepper to taste - Fresh parsley, chopped for garnish The main star of this salad is quinoa. It brings protein and fiber. The dried cranberries add a sweet touch, while toasted pecans give crunch. Diced cucumber offers a fresh bite, and red onion adds zing. Feta cheese is optional but brings creaminess. Olive oil and vinegar create a simple dressing that ties it all together. You can add ingredients to make the salad even better. Try adding diced bell peppers for a sweet crunch. Avocado can make it creamy. Fresh herbs like mint or basil can give a fresh taste. A dash of lemon juice can brighten the flavors. If you need to avoid certain allergens, there are easy swaps. For a nut-free option, skip the pecans or use seeds like pumpkin. If you're dairy-free, leave out the feta cheese. To make it gluten-free, ensure your quinoa is certified gluten-free. You can also use apple juice instead of vinegar for a sweeter dressing. {{ingredient_image_1}} To start, rinse 1 cup of quinoa under cold water. This step removes any bitter taste. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water. Place the saucepan on the stove over medium-high heat. Bring the mixture to a boil. Once it starts boiling, reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. The quinoa is done when it absorbs all the liquid and looks fluffy. After cooking, remove the saucepan from heat and let it cool for a few minutes. In a large mixing bowl, add the cooled quinoa. Next, toss in 1/2 cup of dried cranberries, 1/2 cup of toasted pecans, and 1/2 cup of diced cucumber. Add 1/4 cup of finely chopped red onion and 1/4 cup of crumbled feta cheese, if you want a creamy touch. Gently stir these ingredients together. Make sure everything is well mixed. This step helps the flavors blend nicely. For the dressing, grab a small bowl. Whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 tablespoon of maple syrup. Add salt and pepper to taste. Mix until the dressing is smooth and well combined. Pour this dressing over the quinoa mixture. Toss everything gently to coat the salad evenly. Taste your salad and adjust the seasoning if needed. Let it sit for at least 15 minutes. This resting time allows the flavors to meld together. Before serving, sprinkle fresh chopped parsley on top for a bright finish. To cook quinoa just right, start by rinsing it well. This removes the bitter coating. Use two cups of vegetable broth or water for each cup of quinoa. Bring the liquid to a boil over medium-high heat. Once it boils, lower the heat to a simmer and cover it. Let it cook for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. After cooking, let it cool for a few minutes before using it in your salad. Toasting pecans adds a rich flavor. Start by preheating your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet. Bake them for about 8-10 minutes. Keep an eye on them to avoid burning. Stir them halfway through for even toasting. Once they are golden and fragrant, let them cool before chopping. This step makes a big difference in your salad. You can easily tweak this salad to suit your taste. For a tangy kick, add more apple cider vinegar. If you like sweetness, drizzle in extra maple syrup. Fresh herbs like basil or mint can brighten the dish. To make it heartier, toss in some cooked chicken or chickpeas. Always taste the salad before serving and adjust the seasoning with salt and pepper. This way, you ensure the flavors are just right. Pro Tips Rinse the Quinoa: Rinsing quinoa before cooking removes its natural coating, called saponin, which can make it taste bitter. Always rinse under cold water for the best flavor. Toast the Pecans: Toasting pecans enhances their flavor and adds a delightful crunch to the salad. Simply place them in a dry skillet over medium heat for a few minutes until fragrant. Let It Marinate: Allowing the salad to sit for at least 15 minutes before serving helps the flavors meld together, creating a more harmonious dish. Customize Your Add-ins: Feel free to mix in other ingredients like diced apples, olives, or even cooked chickpeas for additional flavor and texture. Get creative! {{image_2}} You can boost the protein in your Cranberry Pecan Quinoa Salad easily. Adding cooked chicken is a great choice. Just shred or cube it and mix it in. Chickpeas are another option. Rinse canned chickpeas and toss them in. Both options make the salad heartier and more filling. Seasonal veggies add flavor and color to your salad. In spring, try adding asparagus or peas. Summer brings fresh tomatoes or bell peppers. In the fall, roasted sweet potatoes taste great. You can even use winter squash for a unique twist. Feel free to mix and match based on what you have. This salad is naturally gluten-free due to quinoa. To keep it vegan, skip the feta cheese. You can replace it with avocado for creaminess. Another option is to use a nut-based cheese. These swaps keep the salad healthy while catering to different diets. Enjoy customizing it to fit your needs. To store leftover cranberry pecan quinoa salad, place it in an airtight container. Make sure to cool the salad first. This helps keep it fresh. You can store it in the fridge for up to four days. If you have any extra dressing, keep it separate to prevent sogginess. The salad tastes best when fresh, but leftovers are still good. If you want to freeze it, place the salad in a freezer-safe bag. It can last up to three months in the freezer. When you are ready to eat it, just thaw it in the fridge overnight. I recommend eating the salad cold, but you can warm it if you prefer. To reheat, place it in a saucepan over low heat. Stir it gently until warm. Avoid overheating to keep the ingredients fresh and tasty. If you added feta cheese, it might soften, but that's okay! Yes, you can prepare this salad ahead of time. Make it up to a day before you serve. Just keep it in the fridge. This salad tastes even better after the flavors blend. When you are ready to serve, give it a little stir. You might want to add a splash of olive oil to freshen it up. Quinoa is a superfood packed with nutrition. It is high in protein and fiber. This grain helps you feel full longer. Quinoa also offers essential amino acids. It is gluten-free, which is great for those with allergies. Furthermore, it contains vitamins and minerals like magnesium and iron. Including quinoa in your diet can support heart health and weight loss. If you want to make this salad more filling, add protein. Cooked chicken, chickpeas, or black beans work well. You can also toss in more vegetables like bell peppers or carrots. For healthy fats, add avocado slices. These additions will make the salad more satisfying and nutritious. Enjoy creating your perfect version! Cranberry pecan quinoa salad is a tasty, healthy dish. We covered key ingredients, optional addons, and allergen swaps. You learned to cook quinoa, mix the salad, and make a great dressing. I shared tips for perfect quinoa and toasting nuts, plus fun variations. Lastly, we discussed storage options and common questions. Enjoy making this salad and make it your own. Happy cooking!

Cranberry Pecan Quinoa Salad

A refreshing and nutritious salad featuring quinoa, cranberries, and pecans, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 0.5 cup dried cranberries
  • 0.5 cup pecans, toasted and roughly chopped
  • 0.5 cup diced cucumber
  • 0.25 cup finely chopped red onion
  • 0.25 cup feta cheese, crumbled (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
  • Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy. Remove from heat and let it cool for a few minutes.
  • In a large mixing bowl, combine the cooled quinoa, dried cranberries, toasted pecans, diced cucumber, red onion, and feta cheese (if using).
  • In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until well combined to create the dressing.
  • Pour the dressing over the quinoa mixture, gently tossing everything together until evenly coated.
  • Taste and adjust seasoning if necessary.
  • Let the salad sit for at least 15 minutes to allow the flavors to meld.
  • Before serving, garnish with freshly chopped parsley for a burst of color and freshness.

Notes

Let the salad sit for at least 15 minutes to allow the flavors to meld.
Keyword cranberry pecan, healthy salad, quinoa salad