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Cranberry Pecan Quinoa Salad

Cranberry pecan quinoa salad pairs fluffy quinoa with toasted pecans, dried cranberries, feta, and a bright lemon Dijon dressing. The quinoa is simmered until tender, then cooled before the salad is tossed together.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 1 cup quinoa rinsed
  • 2 cups water
  • 0.5 cup pecans chopped
  • 0.5 cup cranberries dried
  • 0.33 cup feta cheese crumbled
  • 2 scallions thinly sliced
  • 2 tbsp fresh parsley chopped
For the dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 10-inch skillet

Method
 

Cook the quinoa
  1. Rinse the quinoa in a fine-mesh sieve under cold running water.
  2. Combine the quinoa and water in a 2-quart saucepan and bring to a boil over high heat, then cover, reduce the heat to low, and simmer for 15 minutes.
  3. Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes.
  4. Fluff the quinoa with a fork and cool to room temperature.
Toast the pecans
  1. Toast the pecans in a dry 10-inch skillet over medium heat, stirring often, for 3 to 5 minutes, until fragrant; transfer them to a plate to cool.
Make the dressing
  1. Whisk the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until combined.
Assemble the salad
  1. Combine the cooled quinoa, toasted pecans, cranberries, feta, scallions, and parsley in a large serving bowl.
  2. Pour the dressing over the salad and toss until evenly coated.

Notes

For the best texture, cool the quinoa completely before tossing it with the other ingredients. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended. Omit the feta for a dairy-free version.