Holiday Quinoa and Cranberry Salad

Decorate your holiday feasting table with this healthy quinoa salad that's studded with sweet cranberries and crunchy almonds.

Slideshow: Quinoa Recipes

  • Total Time:
  • Servings: 4
KEY: Christmas, Thanksgiving, Salads, Side Dishes, Basic/Easy, Fast, Gluten-Free, Vegetarian, Web Exclusive, Dinner

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Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • Pinch of kosher or sea salt
  • 3 tablespoons unsalted butter
  • 1 cup fresh orange juice
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried cranberries
  • 1/2 cup sliced almonds

How to make this recipe

  1. Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
  2. Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
  3. Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.
  4. Remove the lid and gently fluff the quinoa. Set aside to cool.
  5. Melt butter a saucepan over medium heat. Stir in orange juice, brown sugar, cinnamon, and the dried cranberries. Bring the liquids to simmer and then gently simmer for 5 minutes, stirring occasionally. Remove from heat and allow to cool.
  6. Toss together the quinoa, cranberry mixture with the juices, and almonds and then serve at room temperature.
Contributed By Photo © Todd Porter & Diane Cu Published November 2014

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