Cranberry Pecan Quinoa Salad

Meal Prep and Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Instructions:

1. Cook the Quinoa:
   • In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and let cool slightly.
2. Toast the Pecans:
   • In a dry skillet over medium heat, toast the pecans for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and let cool.
3. Prepare the Dressing:
   • In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
4. Assemble the Salad:
   • In a large mixing bowl, combine the cooked quinoa, dried cranberries, toasted pecans, chopped spinach, and red onion. Drizzle the dressing over the salad and toss to coat evenly.
5. Add Garnish (Optional):
   • Sprinkle crumbled feta cheese and fresh parsley on top for extra flavor and presentation.
6. Serve and Enjoy:
   • Serve the salad immediately or chill for 30 minutes for the flavors to meld. This salad can be enjoyed warm, room temperature, or cold.

Why This Recipe Works:

This Cranberry Pecan Quinoa Salad is a perfect balance of sweet, tangy, and nutty flavors. The quinoa provides a hearty, protein-rich base, while the cranberries add a pop of sweetness, and the pecans deliver a satisfying crunch. It’s versatile, easy to prepare, and ideal as a side dish or a light, healthy main course.

Healthy Aspect:

Quinoa is a complete protein, making this salad a great option for vegetarians. It’s high in fiber and packed with antioxidants from the cranberries and pecans. The dressing uses heart-healthy olive oil and natural sweeteners, keeping it wholesome and nutritious.