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+ servings

Marie Callender’s Pot Pies With Orange Quinoa Salad

Course Salad
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 4 Servings


For Quinoa

  • 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


For Quinoa

  1. 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)
  2. Remove from heat and let it cool

For Dressing

  1. Whisk in the orange juice, olive oil, sugar and mustard together. Add salt if needed


  1. 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
  2. Keep refrigerated