Cranberry Pecan Quinoa Salad With Honey1
The other day my instructor was talking about how often should i eat beef liver you need to be brave in order to become your true self. The method that you have to go beyond what you believe you’re with the capacity of if you want to make something happen. Have a chance on something or someone.
This last weekend I made a big batch of the summery salad (with fall flavors?) My mother came over to help taste check, and she absolutely liked it. We appreciated it cold served with some greek yogurt.
This salad was inspired by my favorite little meal at Whole Foods made out of couscous. Each and every time I’m there I search for it.
This salad is packed with cranberries, pecans, along with a delicious honey orange dressing. Needless to say, you can also allow it to be vegan through the use of agave nectar instead of honey.
The toasted pecans and quinoa give it a nice nutty flavor, however the dressing sweetens it up a little. It might be a pleasant light salad for the weekend picnic or paired with some salmon or chicken for a wholesome, well-rounded meal.
You need to the the quinoa marinate using the dressing in the fridge before serving. I recommend adding the toasted pecans right before you’re ready to serve; this way they’ll stay nice and crunchy.
Don’t forget to tag your creations with #ambitiouskitchen about Instagram. I love seeing the quality recipes you make!
xo!
Prep period:
25 mins
Total time:
25 mins
Ingredients
1 moderate orange, juiced
1 tablespoon honey or agave nectar
1/2 teaspoon tumeric
Instructions
Preheat oven to 350 levels F. Place pecans on ungreased cooking sheet and toast for 6-8 minutes. Remove from range and set aside to awesome. While they’re toasting you could start cooking food your quinoa.
To cook quinoa: Wash quinoa with cold water in mesh strainer. Within a moderate saucepan, provide 2 cups of drinking water to a boil. Add quinoa and provide mixture to some boil. Cover, decrease warmth to low and allow simmer for quarter-hour or until quinoa offers absorbed all the water. Remove from heat and fluff quinoa with fork; put in place large bowl and reserve to cool for approximately 10 minutes.
To make dressing: Whisk jointly essential olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
Pour the dressing all over quinoa and add cranberries. Mix to combine. Refrigerate for at least 30 minutes to allow flavors to absorb into quinoa. Add salt and pepper to flavor. Before serving fold in toasted pecans. Makes 5 portions; just a little over 1/2 cup each.