This Cranberry Quinoa Salad is vibrant, fresh and intensely colorful. Something about citrus and cranberries screams the holidays. This salad is a fresh take on the classic dish of cranberries and oranges. The sweet pomegranate seeds and orange wedges balance the tart cranberries. The quinoa adds sustenance, while the fresh mint adds flavor. Pair with a roasted chicken (we had orange-citrus and rosemary marinade with this salad and fresh butternut squash), add in nuts for more of a meal, or enjoy with a cup of soup. This salad is a perfect addition to your holiday entertaining — even the colors beckon you to add this to your entertaining arsenal, lunch rotation or just as a fun, colorful and delicious side to any meal.
Ingredients (serves 6-8).
- 1 c mixed quinoa, cooked
- 2 c loosely packed baby kale, chopped
- 1 ½ c fresh cranberries
- 2 T light olive oil
- 2 T agave nectar
- 2 T orange zest
- 2 oranges, peeled
- 1/8 c fresh mint, finely chopped
- 1/4 c pomegranate seeds
- 3/4 t fig balsamic
- Cook 1 c quinoa according to package directions. Let cool once done.
- In a food processor, combine cranberries, agave nectar and light olive oil. Pulverize cranberries until coarsely chopped.
- Chop the baby kale and finely chop the fresh mint. Set aside both.
- Cut the peeled oranges into small 1/2 inch wedges.
- In a large bowl, transfer cooked quinoa, chopped cranberries, baby kale and mint. Mix in pomegranate seeds, orange zest and orange wedges. Add fig balsamic and toss salad until well distributed.
- Refrigerate before serving.