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Orange Quinoa Salad
Today is the first day of school after winter break. We ate this orange quinoa salad frequently. I personally enjoyed this last 2 weeks of vacation as much as my daughters did. It’s refreshing to break out of our usual routine and enjoy our time together. We were lucky enough to travel North during our Holiday break and play with the snow.
This delicious Orange Quinoa Salad served with pecans, cranberries and crispy Edamame on top. It’s crunchy, colorful and refreshing. Since the Pot Pies are creamy and comforting, it pairs perfectly with a sweet and crunchy salad. Click HERE for more Quinoa Recipes.
I hope you can try this delicious Orange Quinoa Salad at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Marie Callender’s Pot Pies With Orange Quinoa Salad
- 1 Cup of uncooked Quinoa
- 2 Cups of Chicken or Vegetable Stock
- 1 ts . of Salt
- 1/4 Cup of dried Cranberries
- 1/4 Cup of Chopped Pecans or Walnuts
- 1 pieces Orange chopped into small
- Toasted Edamame for garnish optional
For Orange Dressing (you may end up using less than what the recipe calls for)
- 1/2 Cup of Fresh Squeezed Orange Juice
- 1 Cup of Olive Oil
- 2 Teaspoons of Dijon Mustard
- 2 Teaspoons of Sugar
Bring the stock to a boil. Pour the quinoa and salt. Cover and cook on low heat until all the liquid has dried out (about 15 to 20 minutes)
Remove from heat and let it cool
Whisk in the orange juice, olive oil, sugar and mustard together. Add salt if needed
Toss cooled Quinoa with orange slices, pecans and cranberries until combined. Add dressing little by little until desired flavor is achieved. You may not need to add the whole amount of vinaigrette. It depends on your taste preference. Garnish with toasted Edamame
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