Quinoa Salad with Cranberries and Orange

A fresh twist on a classic combination, this cranberry quinoa salad with cranberries, orange, mint and kale is an easy Thanksgiving side dish for your holiday turkey or weeknight chicken! Sponsored by Whole Foods. Find more of my pomegranate recipes.

One of my favorite meals of all time is the classic American Thanksgiving menu. Every year I look forward to it. I think I’m more excited about the leftovers, as I get to savor the meal days later. The flavor combinations, the colors and just having everyone together (if only for one meal) makes this holiday more treasured to me than Christmas.

No gifts are exchanged on Thanksgiving. It is not about presents, toys or the other materialistic things that bombard our holidays. It is about family, love and being thankful for what we have.

I do not always host the Thanksgiving feast, but I welcome the job when I do. I love cooking everything from scratch, and everyone notices the difference a fresh, homemade meal tastes.

Thanksgiving does not have to come from a box or can. And this quinoa salad with cranberries, orange, mint and kale is a prime example of a healthy and delicious dish.

Why this recipe is so awesome

If you haven’t noticed, quinoa has taken over the food community by storm. It is not a grain, but the edible starchy seed of a flowering plant in the amaranth family. Quinoa comes in assorted colors like white/tan, red and black.

They also come in purple, pink, grey, orange and green. The different varieties of quinoa vary in texture and flavor. The white quinoa cooks the fastest. But don’t fret. The difference is only in a few minutes.

Quinoa, no matter what color, still cooks up faster than rice.

The low-carb enthusiasts love that this is fiber rich and high in protein. And vegetarians love quinoa because it’s a complete protein source. Quinoa is also rich in Vitamin B, folate, magnesium, phosphorus, and manganese.

So why not make a delicious quinoa pilaf with my favorite fall flavors?

You can cook the quinoa a day or two before you are going to serve it. Then assemble the ingredients right before serving. This pilaf salad has bright colors and vibrant fresh flavors.

And if you are cutting the fat and carbs during your Thanksgiving feast, this quinoa recipe is perfect.

Ingredients you need

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• Quinoa: You can use any color of quinoa you want for this recipe. I used the multi colored.
• Kale: I am always sneaking something healthy into my dishes. The chopped kale softens in the warm quinoa. You can also use spinach, chard or collard greens.
• Fresh cranberries: I use raw cranberries in this pilaf. It has great tang to the dish.
• Oranges: You will use the zest and the fruit of the orange
• Mixed nuts: I added chopped nuts to this pilaf to give it some crunch. You can use mixed nuts, cashews, almonds, walnuts or pecans. Use whatever you have available.
• Pomegranate arils: We love pomegranate and add it to everything during the fall months. Another way to add color, flavor and nutrition. Read this to learn how to seed a pomegranate. This can also be done several days before serving.
• Fresh mint: Again, fresh mint is best for flavor. You can use dried mint, if you can’t find any fresh.
• Pantry staples: Extra virgin olive oil and honey

Tools to Use

• Chef’s Knife
• Cutting board
• Mixing bowls

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Step-by-step directions

1. Rinse and cook the quinoa. Once cooked, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.

2. Wash, remove stems from kale. Finely chop kale and add to the warm quinoa.

3. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture. Stir in orange zest in with the quinoa.

4. Peel and coarsely chop oranges and mix in with the quinoa. Stir in nuts, pomegranate and mint. Cover and refrigerate until ready to serve.

Recipes tips and FAQs

Like rice, you can add a dash of salt in the water as you cook the quinoa. You can always season it after the quinoa is cooked, as well. You can also cook quinoa in vegetable, chicken or beef broth. You can also cook quinoa in milk or coconut milk for a breakfast option.

Quinoa has a mild nutty flavor and once cooked, resembles tiny bits of rice. A simple substitute of rice for quinoa, and you’ve got a healthier and more satisfying meal. You can grind the quinoa to make a flour for gluten-free baking. (click here for even MORE quinoa recipes!)

Now this cranberry quinoa salad is really something unique and different to show off on your Thanksgiving table. There is still the classic orange and cranberry combination we all love, but without the toothache from all the sugar that most cranberry sauces contain.

Need some more beautiful side dishes to brighten your Thanksgiving table?

• Purple Sweet Potato Cauliflower Soup
• Roasted Delicata Squash with Pomegranate Molasses and Date Syrup
• Saffron Mashed Potatoes
• Roasted Pumpkin Herb Focaccia

Continue to Content

Yield: serves 8

Quinoa Salad with Cranberry and Orange

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A fresh twist on a classic combination, this quinoa salad with cranberry, orange, mint and kale is an easy Thanksgiving side dish for your holiday turkey or weeknight chicken.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 45 minutes

Ingredients

• 1 cup quinoa
• 2 cup water
• 2 large leaves of kale
• 2 cup fresh cranberries
• 2 TBS extra virgin olive oil
• 1 teaspoon honey
• 2 TBS grated orange zest
• 6 small oranges
• ¼ cup mixed nuts
• ¼ cup pomegranate arils
• ¼ cup chopped fresh mint

Instructions

1. Rinse quinoa with water and strain.
2. In a small pot, add quinoa and 2 cups water to boil.
3. Once water is boiling, cover pot, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
4. Remove quinoa from heat, remove lid and use a spoon to fluff up quinoa. Transfer quinoa to a large mixing bowl and allow it to cool.
5. Wash, remove stems from kale. Finely chop kale and add to the quinoa.
6. Add cranberries, olive oil and honey in a food processor and pulse to coarsely chop. You do not want it to be a puréed or turn to mush.
7. When quinoa is cooled completely, gently stir in the oranges and cranberry mixture.
8. Stir in orange zest in with the quinoa.
9. Peel and coarsely chop oranges and mix in with the quinoa.
10. Stir in nuts, pomegranate and mint.
11. Cover and refrigerate until ready to serve.

Nutrition Information:

Yield:

8

Serving Size:

1 cup
Amount Per Serving: Calories: 212Total Fat: 7.4gSaturated Fat: 1.1gCholesterol: 0mgSodium: 27mgCarbohydrates: 32.1gFiber: 5.3gSugar: 11.2gProtein: 5.2g

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Disclosure: As part of the Kitchen PLAY Community, I was paid a stipend to develop a Thanksgiving recipe for Whole Foods Market. All of the opinions I expressed here are my own. If I didn’t like it, I wouldn’t blog about it!