Cranberry Apple Quinoa Salad

The mix of flavours is good, I didnt have pecans so used walnuts. Next time around I would half the quantity of quinoa to make it a bit more full of the good stuff and a bit more moist. But good.

Tasted fresh! We loved the sweetness of the cranberry and apple, and the crunch of the celery. Swapped out green apple for red because we had it on hand.

Too much quinoa. Not enough apple and celery

Very impressed

I made it with maple in the vinaigrette and doubled the vinaigrette recipe. My 7 and 10 year old kids loved it!

Toasted the cooked quinoa with the pecans and served tossed with kale. A fantastic seasonal salad.

Double dressing.

I used ready made 1 cup quinoa, so only needed to microwave 1 min. Let cool, as suggested. We enjoyed it. Found it to be a great blend of savory and sweet. Very satisfying.

I really liked this. I'm a vegetarian, but can see why some people were still looking for the flavor of meat with it. I served it on a bed of baby spinach, which helped with that a bit, and next time I'll swap the pecans for roasted and salted sunflower seeds. This made a good batch of mason jar salads for my weekday lunch prep.

Took the advise from others and doubled the vinaigrette. Ate it with some grilled steak for protein.

An easy recipe to double up for leftovers or a picnic. We added chopped chicken breast to ours and it was fantastic!

I would double the dressing, the amount of quinoa masks the taste a bit. But super yummy.

Perfect just the way it is! I also made it for my staff Christmas party and added pomegranate seeds.. everyone loved it!!

I used brown rice instead of quinoa and added rotisserie chicken and a little romaine.

Added some marinated chicken breast to bulk it up for a great dinner. Also used a bit more olive oil and maple syrup as dressing was a bit vinegar forward for uor house

A good healthy side dish or lunch. My kids even ate it. I used premade cinnamon glazed pecans and gala apples.

Too sweet. I prefer Ross and Jess: quinoa salad with cuke, feta, chick peas, lemon, pistachios, red onion, parsley

Added red cabbage to give it more crunch.

It was delicious but I had to double the dressing recipe. I felt like it needed a little something but otherwise it was very tasty and satisfying for lunches for the work week.

Cook the quinoa ahead of time. The quinoa can be cooked several days ahead of time and stored in the refrigerator. Chop the celery and green onions 1-2 days in advance. Prepare the vinaigrette 1-2 days in advance. Toast the pecans ahead of time. I like to toast my pecans as soon as I buy them and then store them in the freezer in an airtight container. I store them in the freezer so they’ll stay fresh longer and won’t go rancid.