Quinoa Salad with Oranges, Pecans and Cranberries

Yields 6-8

Prep Time 15 min

Cook Time 15 min

Total Time 30 mins


  • 10 oz quinoa (I used a variegated variety)
  • 2 cups chicken or vegetable stock
  • 1/4 cup pomegranate juice (a juice blend is fine)
  • 1/4 cup dried cranberries
  • 2 navel oranges, peeled and sliced between membranes
  • 1 cup seedless red or green grapes, cut in half
  • 2 Tbsp scallions, white and green parts, thinly sliced
  • 1/2 cup pecans, toasted

For the Dressing

  • 1/2 cup olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 1/4 cup raspberry or balsamic vinegar
  • 4 Tbsp honey
  • 2 Tbsp Orange Liqueur (optional - use orange juice)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 tsp salt


  1. Place the quinoa in a medium pot with the 2 cups of stock and 2 cups of water and bring to a boil. Simmer covered for 15 minutes, until it blooms. Drain well and put back into the pot and cover for 5 minutes. Remove lid and fluff with a fork and let cool.
  2. While the quinoa is cooking, soak the dried cranberries in the pomegranate juice to plump.
  3. Once the quinoa has cooled, drain the cranberries and add them to the bowl with the orange sections, grapes, scallions and pecans and mix gently.

For the Dressing:

  1. Combine the olive oil, lemon juice, vinegar, honey, orange liqueur and salt and pepper and whisk to combine; drizzle over the salad and stir in gently.
  2. Allow to sit for 30 minutes for the flavors to blend. Check seasonings and serve at room temperature.
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