Like this Cherry, Pistachio & Mint Quinoa Salad, Greek Quinoa Salad, Butternut Squash Quinoa Salad, or this tasty Grilled Peach, Corn & Zucchini Quinoa Salad. This quinoa salad with orange, cranberry and mint is: This flavorful salad makes for a great side dish, lunch, dinner or snack. Ingredients 1 cup quinoa 2 cup water 2 large leaves of kale 2 cup fresh cranberries 2 TBS extra virgin olive oil 1 tsp honey 2 TBS grated orange zest 6 small oranges 1/4 cup mixed nuts 1/4 cup pomegranate arils 1/4 cup chopped fresh mint Wash, remove stems from kale. It’s a perfect summery quinoa salad, but can also be made throughout the year when these little oranges are in season! In a small pot, add quinoa and 2 cups water to boil. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture. Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. All are easy and delicious, and if you love quinoa salads, these are for you! Quinoa: Rinse the quinoa under cool running water using a seive (I typically skip this step). Transfer quinoa to a large mixing bowl and allow it to cool. Full of classic flavors, this easy quinoa salad makes for a great side dish, lunch, or dinner. Quinoa salads are so versatile and are a favorite around here! Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Serve at room temperature or chilled. Add the cranberries and stir them through too. Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes. Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, … Remove from heat, uncover and let rest for 10 minutes. Would love your thoughts, please comment. This incredibly flavorful and easy one-pot meal works great as a side dish with any protein, or pack it for lunch the next day at work. Add herbs, olive oil, apple cider vinegar, pistachios, cranberries, avocado, lemon juice, sea salt, and pepper and toss well. Now all you have to do is enjoy! Mint and Cranberry Quinoa Salad Ingredients 4 cups cooked quinoa, approx 2 cups uncooked. Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, … Mint and Cranberry Quinoa Salad Mint and Cranberry Quinoa Salad. While quinoa is cooking, prep the oranges, mint and parsley. SHOP     SUBSCRIBE   |   RECIPE INDEX, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, QUINOA SALAD WITH ORANGE, CRANBERRY & MINT, Grilled Peach, Corn & Zucchini Quinoa Salad, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. And because it can be made ahead, it’s great for weekly meal prep! Season with more salt & pepper to taste. This new variation is another great addition to the recipe collection. If you try this easy quinoa recipe, please let me know! Salad can also be made ahead and travels well! Perfect for parties and picnics too! Stir in olive oil; fluff quinoa with a fork. FamilySpice Family Spice images and content are copyright protected. Garnish with extra mint leaves. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Learn more about TSV →, ABOUT     Omit the oil to make this quinoa salad oil-free. Wash and chop greens and zest the lemon. Add the vinaigrette, and … Cook until the quinoa absorbs the water, 12 to 15 minutes. Stir in olive oil; fluff quinoa with a fork. Rating: Unrated Be the first to rate & review! In a large serving bowl, toss all of the quinoa salad ingredients together.