Quinoa, Pecan and Cranberry Salad

29 Reviews
88% would make this recipe again

This salad is ideal for pic-nics. It can be served as a starter or as a side dish. Pecans may be replaced by other nuts.

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Ingredients

??? quinoa ???
??? water ???
??? pecans, coarsely chopped ???
??? dried cranberries ???
??? oranges, juice and peel ???
??? canola oil ???
??? fresh thyme, finely chopped ???
??? balsamic vinegar ???
??? salt [optional] ???

Method

  1. Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well. Put it in a saucepan with the water and a pinch of salt. Bring to a rolling boil. Reduce the heat, cover, then simmer until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes. Place the quinoa in a bowl, then let it cool down about 1 h at room temperature.
  2. Add the pecans, cranberries, zest and juice of the orange, oil, balsamic vinegar, thyme and salt. Mix well.
  3. Chill in the refrigerator for about 1 h to allow the flavours to meld. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

370

Fat

20 g

30 %

Saturated 1.6 g
+ Trans 0.2 g

9 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

45 g

15 %

Fibre

5 g

20 %

Sugars

16 g

Net Carbs

40 g

Protein

6 g

Vitamin A

1 %

Vitamin C

29 %

Calcium

4 %

Iron

26 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Iron, Magnesium, Manganese
Good source of  :
Copper, Fibre, Phosphorus, Potassium, Vitamin E, Vitamin K, Zinc
Source of  :
Folacin, Niacin, Omega-3, Omega-6, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 1
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

29 Reviews (29 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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