Recipe by sarahmagali
"A very easy salad and a nice twist on the usual cranberries-pecans salad with contrasting flavors and textures. Nice in the fall/winter with a bowl of pumpkin soup!"
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quinoa, rinsed and drained
chopped toasted pecans
salt and pepper to taste
The recipe is good as is, however, I added 1 chopped apple, 1 orange supremed, and zest of 1 orange,and replaced the pecans with walnuts . You can also use fresh cranberries, and crush them in the food processor and add sugar to you likeness.
This was just bland. I did not enjoy it in the slightest and I usually love quinoa salads.
This recipe was sort of flavorless so I made a few changes. I sautéed an onion and celery with garlic, thyme, rosemary and sage. I mixed it into the salad and also added golden raisins. This made it taste like and alternative stuffing. Would be great for vegetarians at Thanksgiving!
Simple and tasty for sure. The changes I made included using red quinoa instead of regular (really yummy and nutty). I used fresh cranberries rather than dried as they are in season and so good for you! I also sauteed a small onion and garlic to add to the mix. As far as seasonings go I mixed the olive oil, lemon, salt and pepper per the recipe and then added a little honey for sweetener and some fresh sage from my home herb garden. To finish I threw in some fresh chopped parsley also. This recipe is awesome because you can really mix and match what is in your cabinets and make it work regardless. The last thing I'll add is that quinoa always takes a bit longer to cook than the package says. It's usually ready for me in 20 minutes, not the indicated 6 or 7 minutes.
Excellent recipe Sarah! Thank you for submitting it. I only added 2 things, some chopped green onion as well as some chopped fresh parsley. I did let mine sit overnight and had it for lunch the next day - it is SO much better if you let the flavours sit and develop. Next time I make it I may add grated carrots or chopped apples (as others have mentioned). I used red quinoa (love the stuff!) and aside from being SO healthy, it looks darn good too! I will take a pic and upload as this is one of those 'faceless' recipes that needs a pic to be appreciated!
I make this salad all the time, except that I use wheat berries instead of quinoa (although quinoa works just fine too) and I add diced celery and minced fresh parsley. It's easy, delicious and healthy and is one of my hubby's favorite salads.
This is so easy and has so few ingredients, yet the flavor has depth. I like simple things, and this is that. It has a very warm and buttery flavor. I got home late one evening and decided to try this. I had just this for dinner. Very satisfying. It's good warm or cold--I had the remainder with the next night's dinner.
Great side salad for Thanksgiving; I added 1/2 orange worth of fresh zest and served at room temperature... toasted the pecans with a bit of butter in oven for 10 minutes or so then let cool before chopping...
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa-Cranberry Salad with Pecans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 99
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