Quinoa Salad with Pears and Dried Cranberries

Quinoa Salad with Pears and Dried Cranberries

You’ll Need

  • 1 cup quinoa
  • 2 cups water
  • ½ tsp salt
  • 1 cup pecan halves
  • ½ cup dried cranberries
  • 2 pears, cored and chopped
  • 2 stalks celery, trimmed, halved and diced (leaves reserved)
  • 1 navel orange, juiced
  • 1 Tbsp grainy Dijon mustard
  • 1 tsp honey
  • 3 Tbsp canola/olive oil
  • 1 Tbsp plain yogurt
  • ¼ tsp sea salt
  • Fresh ground black pepper

Prep and Cook

  • 1
    Combine the quinoa, water and salt in a medium saucepan and bring to a boil. Lower the heat, cover and cook for 15 minutes. Once cooked, remove the lid, fluff with a fork and cool to room temperature.
  • 2
    Whisk together the ingredients for the dressing, season with black pepper and store in the fridge until ready to use.
  • 3
    When the quinoa had cooled, transfer it to a bowl and add the pecans, dried cranberries, pears and celery. Roughly chop the celery leaves into small pieces and add them to the bowl as well.
  • 4
    Whisk the dressing and pour it over the quinoa, tossing to combine. Store in the fridge for up to 3 days.

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