Quinoa Salad with Pears and Dried Cranberries

Prepare for the busy holiday season by making grainy good-for-you salads that can be tucked in the fridge for easy lunches and weeknight dinners. Serve with a lean protein or bowl of soup for a tasty and healthy meal that packs a much-needed nutritional punch.

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

  • 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.
  • Whisk together the ingredients for the dressing, season with black pepper and store in the fridge until ready to use.
  • 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.
  • 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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