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

Todd Porter & Diane Cu
Todd Porter and Diane Cu
November 2014


Credit: © Todd Porter & Diane Cu

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

  • Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

  • Remove the lid and gently fluff the quinoa. Set aside to cool.

  • 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.

  • Toss together the quinoa, cranberry mixture with the juices, and almonds and then serve at room temperature.