Autumn Quinoa Salad with Cranberries
A hearty quinoa salad that checks all the fall boxes, cranberries, nuts, and a citrus kick. It’s basically fall in meal-prep form.
Autumn Quinoa Salad with Cranberries
Servings
4
servings
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Ingredients
1 cup uncooked quinoa, rinsed
2 cups vegetable broth (or water)
1/2 cup dried cranberries
1/4 cup chopped pecans or walnuts
2 cups baby spinach
2 tbsp olive oil
1 tbsp orange juice
1 tbsp apple cider vinegar
Salt & pepper, to taste
Directions
- Cook quinoa in vegetable broth according to package directions. Let cool slightly.
- In a salad bowl, combine quinoa, cranberries, nuts, and spinach.
- Whisk together olive oil, orange juice, apple cider vinegar, salt, and pepper.
- Drizzle dressing over salad and toss gently.
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