Cranberry and Orange Quinoa Salad with Toasted Pecans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing and colorful quinoa salad tossed with tart cranberries, fresh orange segments, and crunchy toasted pecans. This Mediterranean Christmas recipe (vegetarian, gluten free), ready in about 25 minutes, pairs quinoa, water, and dried cranberries for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Remove from heat and fluff with a fork; let cool slightly.
  2. Step 2: While quinoa cooks, toast 1/2 cup roughly chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.
  3. Step 3: In a large bowl, combine the cooled quinoa, 1/2 cup dried cranberries, 2 peeled and segmented oranges, and the toasted pecans. Whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper, then pour over the quinoa mixture.
  4. Step 4: Toss gently until everything is evenly coated. Stir in 1/4 cup chopped fresh parsley just before serving for a fresh herbal note.

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