Jenny’s Quinoa Cranberry Mandarin Salad

by Kenden Alfond

  • Yield: Serves 8

Ingredients

  • 6 cups cooked quinoa (2 cups dry quinoa)
  • 1 cup dried cranberries
  • 2 (10.5-ounce) cans of mandarin oranges, drained
  • 1 cup sliced celery
  • 1 cup thinly sliced red cabbage (or more, as desired)
  • ½ cup minced red onion
  • ½ cup fresh orange juice (put aside an extra ¼ cup in case you want to add more)
  • 2 Tablespoons lemon juice (put aside an extra 2 Tablespoons in case you want to add more)
  • Sea salt and pepper to taste
  • Optional: 4 cups baby arugula or baby spinach (or more)

Directions

Preparing the Quinoa

  1. Rinse the quinoa in a fine mesh strainer a few times.

  2. In a medium saucepan, cook 2 cups of quinoa, according to the directions on the package.

  3. Set aside to cool.

Assembling the Salad

  1. Place quinoa, red cabbage, celery, red onion, and cranberries in a large mixing bowl.

  2. Stir to combine.

  3. Add mandarin oranges, stirring into salad lightly so they retain their shape and color (no mushing)

Adding the Dressing

  1. In a small bowl, combine orange and lemon juices and add salt and pepper to taste.

  2. Add more lemon and/or orange juice as desired...or add to a glass of water and drink!

  3. Adjust seasoning to taste.

  4. Pour over salad mix and serve on a bed of arugula or baby spinach if desired.

  • Yield: Serves 8
  • Ingredients:
    • 6 cups cooked quinoa (2 cups dry quinoa)
    • 1 cup dried cranberries
    • 2 (10.5-ounce) cans of mandarin oranges, drained
    • 1 cup sliced celery
    • 1 cup thinly sliced red cabbage (or more, as desired)
    • ½ cup minced red onion
    • ½ cup fresh orange juice (put aside an extra ¼ cup in case you want to add more)
    • 2 Tablespoons lemon juice (put aside an extra 2 Tablespoons in case you want to add more)
    • Sea salt and pepper to taste
    • Optional: 4 cups baby arugula or baby spinach (or more)
  • Directions:

    Preparing the Quinoa

    1. Rinse the quinoa in a fine mesh strainer a few times.

    2. In a medium saucepan, cook 2 cups of quinoa, according to the directions on the package.

    3. Set aside to cool.

    Assembling the Salad

    1. Place quinoa, red cabbage, celery, red onion, and cranberries in a large mixing bowl.

    2. Stir to combine.

    3. Add mandarin oranges, stirring into salad lightly so they retain their shape and color (no mushing)

    Adding the Dressing

    1. In a small bowl, combine orange and lemon juices and add salt and pepper to taste.

    2. Add more lemon and/or orange juice as desired...or add to a glass of water and drink!

    3. Adjust seasoning to taste.

    4. Pour over salad mix and serve on a bed of arugula or baby spinach if desired.

  • Credit:

    by Kenden Alfond

 

 

 

 

 

 

 

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